Boston: Lobstah and Scallops Fra Diavolo
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From My Kitchen to Yours

Boston: Lobstah and Scallops Fra Diavolo

Boston.  What comes to your mind when you think about this wonderful New England city?  Its rich history and the Boston Tea Party? The Red Sox and the World Series?  Newbury Street and its fine shops?Harvard, MIT or Cambridge?  Sail boats on the harbor?
Boston is a beautiful and engaging city with so much to offer.  I had the opportunity to revisit this awesome place this past week during the first leg of a girls week in New England with two of my dearest friends.  For me, Boston always conjures up images of historic architecture and delectable food.  Lobstah and Oystahs as the locals would say as well as the amazing fresh pasta dishes in Little Italy.  
As we explored the Freedom Trail, following the red brick trail first to Paul Revere's house and then exploring the North End, Boston's Little Italy, we stumbled upon a place for lunch that claimed to be Boston's first Italian restaurant.  The smells of garlic and fresh bread beckoned us in.  We were not disappointed.
We started our Italian experience with fresh baked bread that brought back vivid memories of Tuscany.  Then after much debate over our options for lunch, we settled on caprese salad and the lobster and scallop fra diavolo, which was the chef special of the day.
I am not sure that I have ever tasted baby mozzarella that was more fresh as that which was featured in the caprese salad that day.  The soft, rich and creamy cheese paired perfectly with the fresh locally grown wedges of tomato and julianned basil while the drizzle of balsamic reduction and olive oil create the exclamation point.  My friend and I both declared that we would have been satisfied with this salad as a main course.  However, our main course had yet to be delivered....
When it arrived, our eyes feasted on a bowl that was both colorful and interesting.  It was packed freshly made pasta, lobster and scallops and cherry tomatoes.  Our first taste?  Amazing.  The flavor of the lobster and scallops was prominent and complemented by the garlic and cherry tomatoes in the sauce.  It had a surprising spicy finish created by a few slices of jalapeño in the dish.  Simple, fresh and just plain delicious.
We asked the waiter if he could share the ingredients in the dish as we were so enamored with it.  He gladly did.  The sauce was simply olive oil, garlic, white wine and seafood stock along with the cherry tomatoes and sliced jalapeño.   The pasta and seafood were then added to the sauce.  I made a few notes on my Iphone and my friend and I both agreed that this pasta dish one that was a must to recreate when we returned home.
The following is my take on this Boston memory.  You can also substitute shrimp for the lobster and/or scallops if you prefer.  I love to cook with grapeseed oil but you can use olive oil instead.A pasta like orecchiette or fusilli work really well in this dish.
Boston Lobstah and Scallop Fra Diavolo
1/2 pound of pasta, cooked according to package directions
3 tablespoons Wildtree garlic grapeseed oil (or olive oil)
1 small jalapeño, sliced into thin ring (remove the seeds to reduce the heat)
1/2 cup of dry white wine such as Pinot Gris
1/2 cup fish stock or chicken stock
1 pint of cherry tomatoes, sliced
salt and pepper, to taste
1/2 pound of cooked lobster
1/2 pound of bay scallops
1 tablespoon Wildtree lemon grapeseed oil (or olive oil)
minced fresh parsley, for garnish
Prepare pasta according to package directions.
In a large skillet over medium high heat, heat garlic grapeseed oil until hot.  Add jalapeño and sauté until jalapenos have softened, about 3 minutes. Add white wine and reduce by half.  Add cherry tomatoes and broth.  Cover and allow to cook for 10 minutes or until tomatoes burst.  Season with salt and pepper.  
In a separate skillet, over medium high heat, add lemon grapeseed oil. When hot, add bay scallops, and sauté  for 2-3 minutes or until the scallops are opaque.  Add lobster and cook for 2-3 minutes more or until lobster is warmed through.  
Add cherry tomato sauce and seafood to cooked pasta and toss to combine. Garnish with parsley.  Serve immediately.
I hope that you enjoy this recipes as much as I do and that it conjures up memories of good times with good friends like it does for me.

Bon appetite!

5 Comments to Boston: Lobstah and Scallops Fra Diavolo:

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