Pasta with Scallops, Lobster, Asparagus, Sage Truffle Butter

Restaurant Style
Pasta with Scallops, Lobster
Asparagus, Sage Truffle Butter

A most memorable meal at Ferraro’s inspired me to recreate one of their many fabulous menu items: the Pappardelle Mimmo. This seafood pasta, a favorite of the chef, was simply outstanding. We shared all our dishes at dinner and agreed that the pappardelle is now one of our favorites too.

Established in 1985, Ferraro’s Ristorante is located near the Las Vegas Strip. It is a family-owned business that prides itself on offering authentic Italian cuisine with a focus on traditional methods and recipes, high-quality seasonal ingredients, and homemade “everything” including sausage, meatballs, pastas, breads, desserts and more.

The restaurant is especially noted for its warm inviting atmosphere, superb service, and extensive wine list that features a wide selection of Italian and international wines. It’s no wonder that Ferraro’s has garnered a loyal following among Las Vegas locals and visitors alike…and that Gambero Rosso recently recognized them as one of the top Italian restaurants in the world.

Ferraro’s Ristorante Las Vegas

Burrata con Zucchine
Burrata with grilled zucchini and herb oil

Carne Battuta
Prime beef tartare, Reggiano truffle reduction, black truffle crostini, hazelnuts

Vitello Tonnato – “A Must!”
Thinly sliced roasted veal, tuna sauce, caper berries, capers, lemon

Pappardelle Mimmo
Long wide Pasta with scallops, lobster, asparagus, butter, sage, truffle

Lasagna alla Gino
Bolognese sauce, Béchamel sauce, ricotta cheese

Osso Buco – “House Specialty”
Veal shank in red wine reduction served with saffron risotto

Sogliola ai Capperi
Oven roasted Holland Dover Sole, lemon, butter, white wine, capers, deboned table side with roasted potato, grilled asparagus

Passione Pistachio
Layered Pistachio cream, cream cheese custard, atop a rich walnut crust

How to Make Pasta with Scallops, Lobster,
Asparagus, and Sage Truffle Butter

Ingredients

• asparagus spears
• sea salt and fresh ground pepper
• fresh pappardelle (or fettuccine)
• unsalted butter
• fresh sage leaves, torn if large
• truffle salt
• day boat scallops, side muscle removed
• lobster tail meat, chopped bite-sized
• white truffle oil

Method

Blanch asparagus spears in boiling salted water. Slice into bite-sized pieces and set aside at room temperature.

Cook fresh pasta in “concentrated” boiling salted water al dente, stirring often. Cooking pasta in less water than usually required concentrates the starchy pasta water. Reserve one cup of pasta water. Drain pasta.

Meanwhile, melt butter over medium heat, in a sauté pan large enough to hold desired number of servings of pasta. When butter is foaming, place several sage leaves in the butter and cook for one minute. Stir in some of the hot pasta water to make a sauce, reduce by half. Season with truffle salt and fresh ground pepper to taste.

Add scallops to the pan and cook for one minute. Add lobster meat and cook an additional minute. Stirring gently.

Add asparagus and a drizzle of truffle oil to briefly heat through. Add a couple more pats of butter. Toss hot pasta with the ingredients in the pan. Remove from heat.

Notes

This is my interpretation of the fabulous dish we enjoyed at Ferraro’s Ristorante. There are no exact measurements.

Have all the ingredients ready to go (just like in the restaurant) as it comes together quickly and so as not to overcook the scallops and lobster.

To Serve

Tip pasta and sauce onto dinner plates. Serve immediately. Our waiter insisted that we enjoy Pappardelle Mimmo just as the chef prepared it, without any cheese or extra pepper!

Variation

Also try this (more economical) version substituting shrimp and broccolini for the scallops, lobster, and asparagus!