Chesapeake Bay Shellfish “Stir Fry”

Recipe courtesy of Michael Slavin

Cooking Bucatini:
3 lbs. Barilla Al Bronzo Bucatani
4.5 gallons water
To taste, kosher salt
Mousseline Forcemeat:
7.5 oz wt. 16/20 Shrimp, tail off
7.5 oz wt. scallops
1 1/2 tsp kosher salt
6 Tbsp egg yolk
6 Tbsp heavy cream
7.5 oz wt. lump crab meat
3/4 tsp dill
1 1/2 tsp chopped parsley
3/4 tsp Old Bay seasoning
"Old Bay" Shrimp and Crab Toast:
6 slices tuscan load, quartered
24 - #30 scoop Mousseline Forcemeat
12 each 16/20 shrimp, cut in half lengthwise
1/2 c butter, melted
2 Tbsp. chopped parsley
Chesapeake-Bay Shellfish “Stir Fry” Step 1:
6 Tbsp butter
6 Tbsp olive oil blend
1.5 lbs pork belly, 3/4" cubes
18 each 16/20 Shrimp, tail off, butterflied
18 each scallops
Chesapeake-Bay Shellfish “Stir Fry” Step 2:
1.5 oz wt. red onions, julienned
3 oz wt. red bell pepper, medium dice
3 oz wt. anaheim pepper, 1/4" rings
6 oz wt. zucchini, medium dice
6 oz wt. white mushrooms, quartered
To taste, salt and pepper
Chesapeake-Bay Shellfish “Stir Fry” Step 3:
1 1/2 c sherry
4 1/2 c mussel broth
2 1/4 c alfredo sauce
6 Tbsp lemon juice
2 Tbsp lemon zest
1/4 c scallions, sliced
3 tsp chopped thyme
1 1/2 tsp chopped rosemary
2 Tbsp Old Bay seasoning
2 Tbsp chopped parsley
6 oz wt. lump crab meat
3 lbs. cooked Barilla® Bucatini

Method of Preparation:

Cooking Bucatini

1. Bring water to a boil.

2. Add salt to taste.

3. Add pasta to water, stirring occasionally.

4. For authentic “al dente” pasta, boil for 7 minutes. For more tender pasta, boil an extra minute.

5. Drain well.

Mousseline Forcemeat

1. Pulse shrimp, scallops, and kosher salt in a robot coupe 5 times.

2. Scrape down the sides of the robot coupe.

3. Add egg yolk and heavy cream and pulse an additional 5 times, just until incorporated.

4. Remove from robot coupe and gently fold in crab meat, dill, parsley, and old bay.

“Old Bay” Shrimp & Crab Toast

1. Place 24 portioned pieces of bread on a cutting board. 8 full slices cut into 4 pieces per slice.

2. Scoop 1-#30 disher of mousseline forcemeat onto the center of the bread and spread out towards the edges.

3. Top each piece with raw shrimp half. (shrimp bisected completely in half, maintaining the shrimp look)

4. Preheat sauce pan with frying oil to 320 degrees.

5. Add toast to pan, do not overcrowd and cook for approximately 1-2 minutes per side.

6. Remove toast from pan and drain on paper towels.

7. Brush top of the toast just prior to serving with warm melted butter. Garnish with a pinch of chopped parsley and Old Bay Seasoning.

Chesapeake-Bay Shellfish “Stir Fry”

STEP 1: Heat butter and olive oil blend in a sauté pan over medium high heat. Add pork belly, shrimp, and scallops and sear until golden brown. Remove proteins from the pan, leaving behind the residual juices, and reserve held warm.

STEP 2: In the same pan sauté garlic, red onions, red bell pepper, Anaheim peppers, zucchini, and mushrooms for approximately 4-5 minutes until vegetables are lightly caramelized. Remove vegetables from the pan and reserve held warm. Use same pan for step 3.

STEP 3: Deglaze the pan with sherry. Add mussel broth and alfredo. Stir to incorporate and reduce to a nape consistency. Add lemon juice, lemon zest, scallions, thyme, rosemary, Old Bay, parsley and stir to combine.

Once sauce is reduced add rethermed Bucatini, half of the vegetables, and crab meat and toss gently to combine.

For plating: Place pasta, sauce and all contents from pan in the center of the bowl. Arrange the remaining half of the cooked vegetables on and around the pasta. Arrange proteins on and around the pasta.

Serve with a piece of “Old Bay” Shrimp & Crab Toast.