Bertolli

Nashville Pasta Recipe List

Mambu Restaurant & Bar

1806 Hayes Street, Nashville, TN 37203
615-329-1293

Seared Scallops with Linguine in Chipotle Carrot Sauce

Serves 1

Ingredients for Chipotle Carrot Sauce

5 Carrots, peeled
1 Shallot, caramelized
1 sprig Thyme
1 tsp canned Chipotle en adobo
1 tsp Brown Sugar
Salt & Pepper, to taste
1 tbsp Butter
Water, enough to just cover vegetables

Ingredients for Seared Scallops with Linguine

3 U10 Scallops
Zucchini, sliced
Yellow Onion, julienned
Red Pepper, julienned
1 tbsp Heavy Cream
1 tbsp grated Parmesan
8 oz Linguine
Ricotta Cheese

Method for Preparation

• Combine all above ingredients in pressure cooker.
• Cook for 15-20 minutes on medium pressure.
• Discard thyme & puree the carrot mixture
• Cook 8 oz linguine as directed to al dente, drain and toss in olive oil.
• In a HOT pan, sear 3 large (U10) scallops.
• Season with salt & pepper in olive oil. Don’t overcook.
• Sauté ½ zucchini (sliced), julienne yellow onion & red pepper.
• Add 4 oz carrot sauce, 1 tbsp heavy cream & 1 tbsp grated parmesan cheese.
• Add pasta, toss and top with spoonful of ricotta cheese & grated parmesan.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play