Palomino Pasta with Grilled Seafood and Spinach

Palomino restaurant serves this buttery seafood dish with grilled shrimp and scallops. Buy a mushroom-artichoke relish to add or make your own with roasted mushrooms, and artichoke hearts, red onion, oregano, parsley, and a balsamic vinaigrette.

6 pounds Barilla Fettuccine
1 1/2 pounds truffle butter
3 pounds mushroom-artichoke relish
1 1/2 pounds fresh baby spinach
72 pieces grilled scallops (10/20)
48 pieces split and grilled shrimp (13/15)
6 ounces fresh lemon juice
8 tablespoons Italian herb blend
as needed salt
as needed black pepper
4 1/2 cups warm beurre blanc
24 fresh basil leaves
24 pieces garlic toast

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Reheat 4 ounces pasta in simmering water.
  2. Heat 1 ounce truffle butter in a pan and flash saute 2 ounce relish and 1 ounce spinach, just to wilt the leaves. Add 3 scallops and 2 shrimp, along with the drained reheated pasta.
  3. Toss and add 1/4 ounce lemon juice and 1 teaspoon herb blend. Season with salt and pepper.
  4. Twirl the pasta into the bowl, plating the seafood on top. Sauce it with 1 1/2 ounces beurre blanc and garnish with 1 basil leaf and 1 garlic toast.