BARILLA AL BRONZO® CHESAPEAKE BAY SHELLFISH “STIR FRY”

INGREDIENTS

• 3 lb Barilla Al Bronzo® Bucatani
• To taste, kosher salt
• 1 1/2 tsp kosher salt
• 7 1/2 oz wt. 16/20 Shrimp, tail off
• 6 Tbsp heavy cream
• 3/4 tsp dill
• 3/4 tsp Old Bay seasoning
• 6 Tbsp egg yolk
• 7 1/2 oz wt. scallops
• 1 1/2 tsp chopped parsley
• 7 1/2 oz wt. lump crab meat
• 6 slices tuscan load, quartered
• 12 each 16/20 shrimp, cut in half lengthwise
• 2 Tbsp chopped parsley
• scoop Mousseline Forcemeat
• 1/2 cup butter, melted
• 6 Tbsp butter
• 18 each scallops
• 6 Tbsp olive oil blend
• 1 1/2 lb pork belly, 3/4" cubes
• 18 each 16/20 Shrimp, tail off, butterflied
• 3 oz wt. anaheim pepper, 1/4" rings
• 3 oz wt. red bell pepper, medium dice
• 6 oz wt. white mushrooms, quartered
• 1 1/2 oz wt. red onions, julienned
• 6 oz wt. zucchini, medium dice
• Salt and pepper to taste
• 1 1/2 cup sherry
• 2 1/4 cup alfredo sauce
• 2 Tbsp lemon zest
• 3 tsp chopped thyme
• 2 Tbsp Old Bay seasoning
• 6 oz wt. lump crab meat
• 4 1/2 cup mussel broth
• 6 Tbsp lemon juice
• 1/4 cup scallions, sliced
• 1 1/2 tsp chopped rosemary
• 2 Tbsp chopped parsley
• 3 lbs cooked Barilla® Bucatini

PREPARATION

1. 1.Bring water to a boil.
2. 2.Add salt to taste.
3. 3.Add pasta to water, stirring occasionally.
4. 4.Cook pasta according to package directions.
5. 5.Drain well.
6. 6.Pulse shrimp, scallops, and kosher salt in a robot coupe 5 times.
7. 7.Scrape down the sides of the robot coupe.
8. 8.Add egg yolk and heavy cream and pulse an additional 5 times, just until incorporated.
9. 9.Remove from robot coupe and gently fold in crab meat, dill, parsley, and old bay.
10. 10.Place 24 portioned pieces of bread on a cutting board. 8 full slices cut into 4 pieces per slice.
11. 11.Scoop disher of mousseline forcemeat onto the center of the bread and spread out towards the edges
12. 12.Top each piece with raw shrimp half. (shrimp bisected completely in half, maintaining the shrimp look)
13. 13.Preheat sauce pan with frying oil to 320 degrees.
14. 14.Add toast to pan, do not overcrowd and cook for approximately 1-2 minutes per side.
15. 15.Remove toast from pan and drain on paper towels.
16. 16.Brush top of the toast just prior to serving with warm melted butter. Garnish with a pinch of chopped parsley and Old Bay Seasoning.
17. 17.Heat butter and olive oil blend in a sauté pan over medium high heat. Add pork belly, shrimp, and scallops and sear until golden brown. Remove proteins from the pan, leaving behind the residual juices, and reserve held warm.
18. 18.In the same pan sauté garlic, red onions, red bell pepper, Anaheim peppers, zucchini, and mushrooms for approximately 4-5 minutes until vegetables are lightly caramelized. Remove vegetables from the pan and reserve held warm. Use same pan for step 3.
19. 19.Deglaze the pan with sherry. Add mussel broth and alfredo. Stir to incorporate and reduce to a nape consistency. Add lemon juice, lemon zest, scallions, thyme, rosemary, Old Bay, parsley and stir to combine.
20. 20.Once sauce is reduced add rethermed Bucatini, half of the vegetables, and crab meat and toss gently to combine.
21. 21.Place pasta, sauce and all contents from pan in the center of the bowl. Arrange the remaining half of the cooked vegetables on and around the pasta. Arrange proteins on and around the pasta.
22. 22.Serve with a piece of “Old Bay” Shrimp & Crab Toast.