Shells with Corn, Scallops, and Ramp-Habanero Cream Sauce

2016-05-27
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Louis Robinson of Spice restaurant in Lakewood Ranch, Florida, uses fresh local corn when he serves this. Crème fraiche tempers the fiery habanero chile in the sauce. Make sure to source the best dry-packed scallops.

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Lightly char the ramps over a grill or under a broiler. Working in batches, puree them with the habanero and creme fraiche. Season with salt. At service time, warm the sauce over low heat.

Step 3

For each serving, to order: Reheat 2 1/4 cups pasta in simmering water.

Step 4

Meanwhile, heat some oil in a very hot pan and season three scallops with salt and white pepper. Add them to the pan and leave undisturbed for 1 to 2 minutes to form a crust. Flip them over, cook for 30 seconds, then turn off the heat and leave the scallops in the pan to finish cooking for 2 minutes. Remove to a towel.

Step 5

Reheat the pan and add 1 1/2 tsp butter and about 3/4 cup corn kernels. Saute to heat them through.

Step 6

Drain the pasta and add it to the corn along with a little pasta cooking water. Combine and season with salt and pepper.

Step 7

To plate, spoon about 3/4 cup ramp sauce onto a plate and top it with the shells and corn. Arrange the scallops on top, along with 8 tomato halves and 8 grape halves. Garnish with dill flowers.

Ingredients

  • 4 lb. Barilla medium shells
  • 48 large ramps, trimmed
  • 1 habanero chile, seeded
  • 2 qt. creme fraiche
  • Salt and white pepper
  • Olive oil, as needed
  • 48 fresh sea scallops
  • 12 cups fresh corn kernels
  • 8 Tbsp butter
  • 64 heirloom grape tomatoes, halved
  • 64 Muscat grapes, halved
  • Fresh dill flowers, for garnish
Recipe Type: Tags: , , , , , , ,
Chef Recommended Cuts
  • Medium Shells
  • Orecchiette
  • Whole Grain Medium Shells
Related Recipes:
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 1067
Calories from Fat 486
% Daily Value*
Total Fat 54g
83%
Saturated Fat 27g
135%
Trans Fat 0g
Cholesterol 157mg
52%
Sodium 995mg
41%
Total Carbohydrate 123g
41%
Dietary Fiber 17g
68%
Sugars 17g
Protein 33g
66%

Vitamin A 58%
Vitamin C 53%
Calcium 17%
Iron 29%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.