Thursday, February 23, 2012
Bite with Belkys: Nantuckey Bay Scallops with Wild Mushrooms from Sette Bello
One local chef is doing all he can to support the Boys and Girls club of Broward County, and wait until you see what's cooking. You have to like seafood and mushrooms for this dish. Let's grab a Bite with Belkys.
The Chef & Owner: Franco Filippone
The Restaurant: Sette Bello
The Dish: Nantucket Bay Scallops with wild mushrooms
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
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.
You can garnish with more parsley.
Serving Suggestion: Vermentino
FOR MORE INFORMATION:
6241 North Federal Highway
Fort Lauderdale, FL 33308
Boys and Girls Club of Broward County