It has been a mild winter so far and if you have a garden or potted herbs in the window sill of your apartment, most are still green. While preparing dishes for our Greenport Shellabration menu this weekend, I trimmed my celery, sage, and oregano plants to feature in a pasta dish along with the addition of delicious Long Island scallops.
Ingredients: serves 4
1/2 lb. of orecchiette pasta
1/2 lb. of scallops
2 tablespoons of fresh, minced herbs
2/3 cup minced Shiitake mushrooms from Long Island Mushroom Co.
4 tablespoons of EVOO
1/4 cup of Chardonnay from Raphael Vineyards
North Fork Sea Salt
Fresh black pepper
Cook the pasta al dente (for 5 to 6 minutes and strain but reserve a bit of pasta water). Use eight to 10 leaves of celery or parsley along with two to three leaves of Sage and the leaves of several sprigs of oregano and chop finely. Add two tablespoons of EVOO to a sauté pan and add the pasta along with the minced shiitake mushrooms and the herbs. You should taste for salt and you may need to add a bit of pasta water back to the pasta to loosen a bit. Then finish with a drizzle of cream and serve immediately.
If you are using scallops, you will cook them separately and use a combination of Peconic Bay and Shinnecock scallops. Heat your non stick pan with a tablespoon of EVOO until very hot and sauté them at very high heat for about three minutes to get a nice sear on the outside before hitting them with a splash of Chardonnay from Raphael Winery and Vineyards; who was our vineyard partner for Shellabration! This is the same wine that will complement the sweet flesh of the scallops and the fresh herbs once the dish is complete. Turn down the flame and toss the scallops with the wine back into the pasta mixture and serve immediately. You may need to add more pasta water and cream and adjust for salt. Finish with a combination of fresh black and white pepper.Share on Facebook