Feel free to use the seafood or vegetables of your choice.
with Garlic White Wine Sauce
- One 1 1/2 lb. steamed lobster
- 1 lb. of raw shrimp, shells on
- 1 lb. sea scallops
- 1 lb. pasta (I used fettuccine, but penne is also wonderful)
- 6 tbsp. butter
- 10 cloves of garlic, minced
- 4 medium shallots, diced
- 1 large leek, sliced thinly (light green part only)
- 2 1/3 cups white wine
- 1 red bell pepper, diced
- 10 cherry tomatoes, halved
- Asparagus*, trimmed and cut into thirds, and steamed
- Red Pepper Flakes
- Sea Salt
- Fresh basil, roughly chopped
- Fresh peccorino romano cheese, grated
*Tip for trimming asparagus: bend the asparagus at the lower part of the stalk. Where the stalk naturally breaks is where you should trim it.
Start by boiling water in a pot; prep all of your ingredients, starting with the seafood. The lobster should be steamed immediately and set aside, you can remove the meat from the lobster first. Prep the shrimp by rinsing under cold water. If your shrimp are not de-veined: take clean scissors (now your designated kitchen scissors), and cut down the top of the shrimp towards the tail, splitting the shell. Using a small paring knife, make a shallow cut along the shrimp. Under cold running water, pull out the dark vein running along the shrimp. Set shrimp aside. Rinse the scallops under cold water. Lay out on paper towels to dry; make sure all moisture is out of the scallops by patting individually with a paper towel before cooking. Season with salt & pepper and set aside.
Prep all of the vegetables and set aside.
Add the pasta to the boiling water, and cook pasta to your liking, for me this is al dente- firm, but not hard. Do not over cook your pasta,: whenever it is finished, drain and return to pot with a tbsp. of butter and cover.
Place 3 tbsp. of butter in a large saute pan over medium heat. In another saute pan, preferably a cast iron skillet, add 1 tbsp. of butter over medium heat. Allow both pans to heat thoroughly, but do not burn the butter. In the first pan, pan #1, add the garlic, shallots, and leeks; saute for 5 minutes, stirring frequently. In the skillet/pan#2, add half of the scallops. In order to get a desired caramelization to the scallops, do not overcrowd the pan: this will cause the scallops to steam, not saute. Turn the heat up to medium high and cook for roughly 2-3 minutes per side, using kitchen tongs to flip. The pan should be relatively dry, just lightly buttered; if the scallops are secreting moisture during the saute process, pour it off. Set first batch of scallops aside, and add another tbsp. of butter to the dry pan. In pan #1, add the white wine to the saute as well as some salt & pepper, allowing to cook down for 8-10 minutes over medium-high heat. Smell and taste the wine sauce; it should not taste like alcohol when it is done. Add the red bell pepper half-way through. While this is cooking, saute your remaining scallops and set aside.
Once the white sauce is done, add the shrimps to the sauce and cook over medium heat for roughly 3 minutes. The shrimps should be bright pink and firm. Taste for doneness.
In a large bowl, toss the pasta with the lobster meat, scallops, shrimps/sauce, steamed asparagus, tomatoes, fresh basil, red pepper flakes (add however much heat you want), fresh cheese, and additional salt & pepper (if needed). Serve immediately with additional cheese on the side.