The Dish: Oceanaire Seafood Room -- Seafood Scampi

The Chef: Daniel Enos 

The Restaurant: Oceanaire Seafood Room

The Dish: SEAFOOD SCAMPI OVER PASTA

Serves 4

INGREDIENTS:
18-20 Sea Scallops
12 Littleneck Clams
1/2 TBSP Garlic (minced)
1 TBSP Shallots (Chopped)
1 TBSP Basil (Fresh Chopped)
1/2 cup White Wine
3/4 cup Scampi Butter (prepared)
1.5 lbs Linguini (Cooked)
Salt and Pepper to taste
Substitutions or Additions
1 lb Mussels
1/2 lb Chorizo or Linguica
10 each Shrimp (medium)

METHOD
1. In a large saute pan cook shallots, garlic and clams over medium heat for about 3-5 minutes.
2. Add scallops and cook for another 3-5 mintues. You want to see some color on the scallops.
3. Add wine and simmer for 2-3 minutes.
4. Add basil and scampi butter stir until melted.
5. Add the Linguini. Toss and season with salt and pepper. Let cook for 2 minutes and serve.
6. Enjoy
 
SCAMPI BUTTER

INGREDIENTS
1/2 lb Butter, unsalted, softened
1 TBSP Anchovy paste
1/4 cup Garlic, chopped
1/2 tsp Dry basil
1 tsp Parsley, fresh and chopped
1/4 tsp Black Pepper, FRESHLY cracked
1.5 tsp Lemon juice
Salt to taste

METHOD
1. In the Standing mixing bowl, combine all ingredients and mix together with the paddle. Attachment on speed #2.
2. Store in a covered container and keep refrigerated at 38 degrees.

Shelf Life: 3 Days

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