Ingredients: Ingredients: Nested pappardelle bronze trafile cut eggless pasta 2 cloves imported Spanish garlic, chopped 10-12 giant sea scallops 4 oz. Stone crab meat, drained 5 medium fresh basil leaves, julienne Extra virgin olive oil (to sauté)
Vodka Cream Sauce: 6-8 sun-dried tomato halves 2 oz. vodka 3-4 shallots (finely chopped) 5 medium fresh basil leaves, julienne 1 pint heavy cream salt and pepper to taste
Preparation:
Directions: Heat olive oil medium heat in large sauté pan. Add shallots. Sautee. Add sun-dried tomatoes. Sautee. Add garlic. Sautee. Add scallops and crab meat. When seafood is cooked, add basil. Add 2 oz. vodka. Flame. Season to taste with salt and pepper. Add heavy cream and simmer until cream is reduced. Sauce will be thick. Toss with cooked pasta. Buono Appetito.
Chef Eric Aguilera from 101 BLU 11/14/2002 3:56:02 PM
