Cappelli with Pan-Seared Scallops & Sauce Porcini

Source: Sysco Executive Chef Charles Hastreiter

Yield: 24 servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	Cappelli with Pan-Seared Scallops & Sauce Porcini

•	2 tbsp. SYSCO Supreme Extra-Virgin olive oil

•	1 lb. SYSCO Imperial sea scallops

•	3 SYSCO Imperial garlic cloves, finely diced

•	2 oz. SYSCO Supreme dried porcini mushrooms, rehydrated, julienne

•	4 Roma tomatoes, peeled, diced and seeded

•	Pinch each of SYSCO Imperial cayenne pepper, SYSCO Classic salt and SYSCO Imperial white pepper to taste

•	1 tsp. SYSCO Supreme Italian parsley, chopped

•	2 tbsp. SYSCO Supreme Extra-Virgin olive oil

•	12 oz. SYSCO Imperial cappelli pasta, cooked

•	SYSCO Natural basil leaves, garnish

Preparation

1.	Heat Extra-Virgin olive oil in large, nonstick skillet. Brown scallops well on both sides. Remove from heat; hold warm

2.	Add the garlic and mushrooms to the pan; sauté. Add tomatoes; cook over high heat. Season with cayenne, salt, pepper and parsley. Add the Extra-Virgin olive oil

3.	Spoon 1/4 of sauce over 3 ounces hot, cooked pasta in center of plate. Place 4 ounces scallops on top of sauce. Garnish with basil.