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SCALLOPS AND PENNE PASTA
12 oz. Shitake, de-stemmed and sliced
1-1/3 c strong fish stock
˝ cup olive oil
3 tbsp butter
24 oz. Scallops
6 minced garlic cloves
1 lb. Penne pasta
2 chiffonaded bunches of basil
Grated Reggiano Parmesano
Juice and zest of one lemon
Cook the garlic in hot oil until golden. Add shitake, lemon juice and zest, basil and fish stock and let simmer for 10 minutes.
Cook the pasta al dente. Sauté the scallops in butter. Toss the pasta in garlic sauce, garnish with scallops and Parmesano. Serves 8 |
