HomeRecipesDay 4: 12 Days of Recipes 2017 - Advanced Classes & Pasta Carbonara
Day 4: 12 Days of Recipes 2017 - Advanced Classes & Pasta Carbonara
December 06, 2017
Day 4: Gift & Stocking Stuffer Ideas
Are you (or is someone on your gift list) looking to up their cooking skills in 2018? We're starting a new series called "Advanced Prep" with Chef Carl in January and it would make a great gift for the aspiring chef on your list!
From Demo Classes to Advanced Prep, we've got a cooking class for everyone!
Pasta Carbonara with Seared Scallops
This is a classic dish that, when made well, can really stand out at a dinner party!
Ingredients for Cabonara
8 slices of thick cut bacon diced
1 shallot finely sliced
1 clove garlic (leave whole)
4 green onions
2 egg yolks
½ cup cream
1 cup freshly grated Parmesan
fresh ground pepper
1 lb. your favorite pasta
Ingredients for Perfect Pan Seared Scalops
12-16 large scallops (3-4 per person)
2 tbsp. olive oil
2 tbsp. butter
Salt & Pepper
Instructions for Perfect Pan Seared Scallops
Blot scallops with paper towel to remove any dampness. Season with salt and pepper.
Heat large non-stick frying pan, add 2 tbsp. olive oil. Make sure frying pan is hot before adding scallops. Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches) Sear for about 2-4 minutes or when bottom is a nice golden brown. Do not move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown. Turn to sear other side. (About 1-3 more minutes)
Add 2 tablespoons of butter to pan now. Spoon the melted butter over the scallops as the other side finishes cooking.
Transfer to paper towel covered plate. Keep warm in oven, if making in batches.
Instructions for Carbonara
Bring a large pot of salted water to a rolling boil and cook the pasta.
Meanwhile, in small bowl mix together cream, egg yolks and ¾ of cheese. In large skillet cook bacon until crisp, add shallot and ½ green onions. Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
When pasta is finished cooking, drain well – reserving about 1 cup of the water, and then add to skillet of bacon. Toss well, and then transfer to large bowl.
Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese. If the sauce is too thick, thin it out with a little pasta water.
Arrange pasta on plate, top with seared scallops; add some fresh ground pepper, grated parmesan, and garnish with green onions.
