Bite with Belkys: Nantuckey Bay Scallops with Wild Mushrooms from Sette Bello

The Chef & Owner: Franco Filippone
The Restaurant: Sette Bello
The Dish: Nantucket Bay Scallops with wild mushrooms

Ingredients:

1 cup of bay scallops
extra virgin olive oil
1 cup of wild mushrooms
2 garlic cloves, sliced
1 roasted tomato
1 Tbs. of butter
1/2 lb. of fresh pasta, cooked
fresh parsley
salt and pepper, to taste

Method of Preparation:

-First, add a little extra virgin olive oil to a hot pan. Then, season the oil with a pinch of salt and pepper. Next, sear the scallops.

-In the same pan, toss in a mixture of chopped mushrooms. Chef likes to add pioppini, velvet, yellow foot, chanterelle and oyster mushrooms.

-Then, add sliced garlic, roasted tomato and butter. Mix this all together.

-Lastly, toss is your favorite cooked pasta. At the restaurant, they use their homemade fusilli. Finish the dish with salt, pepper and fresh parsley.

To Plate:

You can garnish with more parsley.

Serves: 1

Serving Suggestion: Vermentino

FOR MORE INFORMATION:

Sette Bello
6241 North Federal Highway
Fort Lauderdale, FL 33308
(954) 351-0505
www.settebellofla.com

Boys and Girls Club of Broward County
www.bgcbc.org