Penne Pasta with King Scallop with Parmesan Mozzarella and Crab Pesto
Penne Pasta
160 gm Penne Pasta / Boiled
30 ml Olive Oil
5 gm Garlic / Chopped
20 gm Shallot / Chopped
100 ml Seafood Stock
20 ml White Wine
30 gm Cream
pinch Salt
Method
Saute pasta with olive oil, garlic & shallot.
Add in the seafood stock & white wine.
Finish off with cream & season with salt Pepper
Scallop
100 gm US King Scallop 20 gm Olive Oil
20 gm Parmesan Cheese / Flake 30 gm Mozzarella Cheese / Slice
30 gm Sun-dried Tomato 10gm Italian Basil
Method
Sear the scallop with olive oil till cook. Arrange the king scallop, parmesan
cheese,mozzarella cheese & sun-dred tomato on penne pasta. Gratin till cheese melt &
garnish with basil
Crab Pesto
5 gm Pine Nut / Toasted 10 gm Italian Basil / Leaf
10 gm Parmesan Cheese / Grated 3 gm Garlic / Chopped
40 ml Olive Oil 40 gm Crab Meat / Cooked
pinch Sea Salt
Method
Blend pine nut, basil, cheese, garlic with olive oil. Season with salt & toss in the crab meat
Garnish
1 no Red Capsicum 1 no Green Capsicum
1 no Yellow Capsicum 1 pc Parmesan Cheese Crisp
Method
Char grill capsicum in open fire, peel skin off & cut onto. strip. Arrange capsicum on plate,
place with crab. pesto & cheese crisp
**Recipe by เชฟวิวแมน ลีออง / Thai Chefs’ magazine
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