Bertolli

Hilton Head Seafood Recipe List

HH Prime

23 Ocean Lane, Hilton Head, SC 29928
843-341-8058

Nic’s Seared Sea Scallops

Ingredients for Pasta Cake

1 lb Angel Hair Pasta, cooked al dente & drained
1 pint Heavy Cream
2 Eggs, beaten
2 tbsp finely chopped Basil, Thyme & Parsley mixed
Salt & Pepper, to taste
4 tbsp Olive Oil

Ingredients for Scallops

20 each Jumbo Scallops
2 tbsp Olive Oil
8 oz Shiitake Mushrooms, stemmed & julienned
4 oz Prosciutto Ham, julienned
1 pint Cherry or Grape Tomatoes
1 large Shallot, diced
2 cup Dry White Wine
juice of half Lemon
1/2 pint Heavy Cream
1 stick cold Butter, cut in 1/8ths
Salt & Pepper

Method for Pasta Cake

• Combine cream, eggs and herbs whisking briskly. Toss mixture with drained pasta and allow to rest for 30 minutes.
• Using 1/4 of the pasta at a time, over medium heat, in a non stick omelet sized pan, heat oil and lightly fry pasta into pancakes until golden brown.
Approximately 5 minutes on each side.
• Cakes can be kept warm in low oven or gently microwaved to reheat if not being used immediately

Method for Sauce

• Place diced shallot and white wine in medium sauce pot over high heat and reduce by 3/4.
• Add prosciutto, mushrooms, tomatoes, cream, lemon juice and salt and pepper.
Reduce again by 1/2. Remove from heat.
• Slowly, while constantly stirring, add cold butter 1 piece at a time until completely incorporated.
• Keep sauce warm but do not return to heat, as if sauce becomes too hot it will break

Method for Scallops

• Sprinkle scallops with salt, pepper and olive oil and sear in a preheated non stick pan over medium to medium high heat until well browned
• Approximately 3-5 minutes a side depending on the size of the scallop and desired degree of doneness.
• A perfectly cooked scallop should still be slightly translucent in the center.

To Plate

• On top of pasta cake, arrange scallops and lightly spoon the sauce over ensuring the mushrooms, prosciutto and tomatoes are evenly distributed.
• Garnish with chopped herbs or lemon wedge.

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