Bay Winds® Scallops with Squid Ink Pasta
Bay Winds® Scallops with Squid Ink Pasta
Directions
- Toss linguini in Alfredo sauce and portion by twirling on serving fork to make a noodle pillow. Place these on center of each plate.
- Heat a tablespoon of olive oil in sauté pan over medium-high heat. Add spinach, garlic, tomatoes, salt, and pepper. Cook for 1-2 minutes. Portion and arrange on plates.
- Heat a tablespoon of olive oil on medium-high heat in sauté pan. Season scallops with salt and pepper then brown on each side.
- Place five scallops on each plate and top with roasted yellow bell pepper and shaved Parmesan cheese. Serve.
Ingredients
- 1 lb Piancone Epicureo® squid ink linguine, prepared
- 20 ea Bay Winds® Scallops, U-12, cleaned
- 2 1/2 cups Piancone® Alfredo Sauce
- 2 cups Peak Fresh Produce® Spinach, stems removed
- 16 ea Peak Fresh Produce® Tomato(es), Cherry, stems removed
- 1 tbsp Roma Garlic, minced
- 1 tsp Peak Fresh Produce® Oregano, chopped
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1 cup Peak Fresh Produce® Pepper(s), Yellow Bell, roasted, seeded, peeled and julienned
- 2 tbsp Roma® Oil, Olive
- 1/2 cup Piancone Cheese Parmesan, shaved
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
