National Culinary Review

Jasper’s

Barilla America

1 cup cantaloupe
12 oz. cream
½ cup Romano cheese, grated
1 lb. cooked Pasta Chef® Rigatoni Bronzo
Cracked pepper, to taste
continued from page 46

Method: In large pan, melt butter over moderate-low heat. Add prosciutto and cantaloupe; heat about 5 minutes, stirring occasionally. Add cream and cheese. Cover, reduce heat; simmer for 3-4 minutes. Remove cover. Add pasta and pepper. Toss; serve.

½ t. minced garlic
12 large scallops, each sliced into 3 disks
12 pieces jumbo lump crabmeat
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 T. white wine
1 T. finely diced parsley
Salt and pepper, to taste
1 tomato, peeled, seeded, diced
Dill sprigs, for garnish

Open Scallop and Crab Ravioli with Citrus Butter Sauce

James Decker, CEC, AAC, Executive Chef The Lakes Golf & Country Club Westerville, Ohio

Yield: 4 servings

The National Culinary Review | October 2009

48

1¼ cups flour + extra for kneading dough, dusting scallops

1 medium egg

½ t. salt

1 t. vegetable oil

2 T. unsalted butter

¼ cup finely chopped shallot

1) Put 1¼ cups flour in food processor. Whisk together egg, salt and vegetable oil. With motor running, slowly add wet ingredients to flour. Process until dough comes together in ball; process for 1 minute to knead dough. Turn out on floured surface; continue to knead by hand for 1 more minute.

2) Feed dough through pasta machine until ¹⁄ 32 inch or less. With round 3-inch cutter, cut 12 pasta rounds from dough. 3) Just before serving, cook pasta rounds in generous amount of rapidly boiling salted water until done, about 2 minutes. Remove from water; drain until needed. 4) In large sauté pan, melt butter over medium heat. Add shallot and garlic; sweat until translucent. Dredge scallops in flour; add to pan. Cook scallops until each side is lightly browned. Add crab; heat for 30 seconds. Add zests and juices, wine and parsley. Simmer 30 seconds more.