Cooking Time: 30 minutes
Butter (1 cup)
Flour (1 ¾ Cup)
Mooville Milk (1/2 cup)
½ jar: Emeril’s Chunky Marinara
Scallops (about half a bag)
Shrimp (about half a bag)
Al Dente Garlic Parsley Fettuccini (about half a bag)
All Herbs I guessed at: try about ½ teaspoon, add more if you feel its necessary
Basil (regular and purple)
Lemon Tyme (on scallops & shrimp)
Garlic Chives (on scallops & shrimp)
Crushed Red Pepper
Himalayan Sea Salt
Fresh Parmesan Cheese from our Deli
Fresh Bread from our bakery (Italian might be best)
Frank Sinatra station on an internet channel (I like Pandora)
This dish is fantastically Italian!
The story began with my finding this little jewel of a store right by where I relocated. I began frequenting the place because of the amazing food selection. I found this incredible pasta and a recipe I had been working on for years was able to become a reality!
To create the sauce I began by making a roux thanks to the fantastic inspiration from the lovely Nancy DeJoy…
To make a Roux:
Begin making the roux by melting 1 cup of clarified butter in a saucepan over medium heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step.
Whisk 1-3/4 cups of flour into the clarified butter until a thick, rough paste forms. Whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin.
This is called the "white" stage of a roux. The white stage is reached once the flour looses its raw smell, after about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined.
Once the roux is in the white stage, add scallops and shrimp. Add garlic, cut, not pressed into the sauce. I am a garlic fanatic so you choose what is best for you. I added 6 to 7 cloves! Add a mixture of lemon thyme, garlic chives, oregano and basil. Note: I chose to use 2 different kinds of oregano and basil because I have them fresh from Monticello’s Garden Center, however you can just as easily use just one type. We have many options to choose from in the store from fresh to in a container.
When adding the frozen seafood, make sure to add in water from the bag for flavor. Take the whisk and stir around the mixture until it is consistent. Add half of a fresh lemon. Make sure to squeeze the lemon into the cooking food with love and gratitude!!
Next, add a half of a jar of Emeril’s Chunky Marinara sauce and a half-cup of Mooville whole milk. Allow these flavors to join together and swirl with the whisk. Turn the temperature on the stove to low and begin to add the herbs.
Red pepper (optional)
Himalayan Sea salt (to very lightly cover the sauce)
Black Pepper (a touch)
I added a bit of Apothic Red for a flare of flavor! Nothing like putting the slightest hint of your drink bouquet in your sauce…
Stir the sauce in with a whisk until the mixture blends and add the shrimp and scallops.
Cook on medium low heat for a couple of minutes. Allow all of the juice and water from the seafood to join the party and blend to all of the other flavors. The shrimp will curl in and turn pink and the scallops will be firm but tender when they are ready.
While the sauce is completing it is the perfect time to throw in the pasta. It cooks in only three minutes!!! What I love about this brand is that it is local and quite delicious. It’s like stepping back into Italy for a little while. Monticello’s has many types to choose from. On this occasion I picked garlic parsley fettuccine, which I thought would pair best with this particular sauce. Of course you can select from all of our different styles so that you please your palate!
Once the seafood is completely cooked make your plates, add some of our fresh Parmesan Cheese from the Deli, grab some of our daily homemade bread, add a little butter, pour the wine, play "My Way" by Frankie and enjoy the serenity you have created while the old world perfection of this meal encompasses your home!
Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene. -----One cannot think well, love well, sleep well, if one has not dined well.
Enjoy Life through Monticello’s