by The Millennium Alaskan Hotel Executive Chef Glen R. Rydin
Serves 2
12 oz. Cooked Penne pasta
6 ea. U-10 Sea Scallops
8 oz. King Crab (5 oz. chopped, 3 oz. of whole leg meat)
8 oz. Heavy Cream
6 oz. Tillamook Extra Sharp White Cheddar Cheese (save 1.5 oz. for finishing)
1 tbsp Olive Oil
1 tsp Chopped Garlic
1 tsp Lemon Juice
1 tbsp Sherry
1/4 tsp Old Bay Seasoning
1/2 tsp Salt
1/4 tsp White pepper
2 tbsp Panko
6 ea. Lemon wedges
2 ea. Large parsley sprigs
Instructions:
Pre-cook the Penne pasta, cool and set aside. Measure the olive oil in to a sauté pan and place over medium heat and place the scallops in the pan lightly brown them on the first side then turn over and continue to sauté for about a minute before removing them from the pan. This will prevent overcooking. In the same sauté pan add the chopped garlic and allow it to just start to brown over low heat; add the lemon juice and sherry and reduce slightly. Now add the heavy cream followed by the seasonings and bring this to a light boil. Add the cheddar cheese and allow it to melt into the cream mixture. Add the scallops and the Penne pasta and allow it to come to a low simmer. Add the chopped king crab and simmer for 30 seconds; then add the whole crab leg pieces to warm them up about 30 more seconds.
Remove the scallops and crab leg pieces from the pan and keep warm. Divide the pasta mixture into 2 large pasta bowls. Sprinkle the Panko, then the remaining cheese, on top and place in a preheated 400 degree oven for 3-4 minutes. Remove from the oven and place the scallops and crab on top as in the photo.
Garnish with lemon wedges and a nice big parsley sprig.
Millennium Alaskan Hotel Anchorage
4800 Spenard Road
Anchorage, AK 99517
907-243-2300
12 oz. Cooked Penne pasta 