Posted on Thursday, February 11, 2010 | By: slyfoodie
Category :
Home Cooking
A trip to Foodie's Paradise, also known as Whole Foods Market, inspired me to make this dish for dinner. They had fresh sea scallops that just came in today, so I jumped at that opportunity and purchased a pound of scallops, as well as eight ounces of lump crab meat.
Here is the list of ingredients, but I don't know the exact amounts used, because when I make a recipe from scratch, I never write anything down:
Capellini pasta (any type of pasta will do)
Fresh scallops (about a pound, sea scallops are better than bay scallops)
Fresh shrimp (also about a pound)
Lump crab meat (jumbo crab meat might be better, but definitely more expensive)
Asparagus, roasted with olive oil, salt and pepper, then cut
Shiitake mushrooms (I used about four and sliced them thin)
White button mushrooms (about one package, cleaned and ready to use are the best kind)
Leek, sliced (make sure to rinse well)
Garlic (about 5-6 cloves)
Heavy cream
Chicken stock
Salt and pepper
I decided to roast the asparagus because it seems to impart more flavor than just a simple saute in the pan with the other ingredients. I seared the scallops and cooked the shrimp separately, then set them aside. The leeks and garlic went into the pan next, followed by mushrooms. After several minutes, the pan is deglazed with the chicken stock and allowed to reduce by half. Then about a pint of heavy cream is added and then the dish is seasoned to taste. After bringing it to a gentle simmer, the crab meat is added, so that it can be heated through. Then the asparagus, scallops and shrimp are added back into the pan to reheat.
Meanwhile, the pasta is cooked according to package directions. After it is cooked and drained, it is immediately added into the sauce pan and tossed to coat. Serve with grated Parmesan cheese on top. It was really good... so good that I am about to go into a food coma. Below is a photo of the final product.
