From the Chef's Kitchen: Pan-Seared Scallops with Bucatini
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty dish comes from the kitchen of Wild Rosemary in Upper St. Clair.
Photo by Laura Petrilla
4 tablespoons butter, divided
1½ tablespoons extra-virgin
olive oil, divided
2 minced shallots
Pinch of crushed red pepper
2 ounces white wine
8 ounces chicken stock
2 green onions, chopped
Bunch asparagus, chopped
6-8 scallops (U/10-size)
Pinch of sea salt
Pinch of cracked black pepper
8 ounces cooked bucatini
Roasted grape tomatoes
¼ cup Parmigiano-Reggiano cheese, shaved or grated
1 tablespoon parsley
Roast several grape tomatoes at 250 degrees for 4 hours and rotate them halfway through the cooking process. Cut in half lengthwise.
Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 tablespoon extra-virgin olive oil. Add the minced shallots and a pinch of crushed red pepper. Sauté for 3 minutes. Add the white wine and chicken stock and reduce by a third. Add the green onions and asparagus.
Heat the remaining butter and olive oil in another pan. As soon as you stop hearing it bubble, place the scallops in the saucepan. Don’t shake the pan because you want a crust to form on the scallops. Cook for 3 minutes. Add a pinch of sea salt and a pinch of cracked black pepper to the scallops.
In the meantime, add the cooked bucatini to the sauce and heat through.
Place the bucatini on a plate; place the cooked scallops on top of the bucatini; add the roasted grape tomatoes on top, along with the shaved cheese and parsley. Serve immediately.
1469 Bower Hill Road, Upper St. Clair; 412/221-1232, wildrosemary.com. Read more about Avenue B in our 2017 Best Restaurants issue.