dayboat scallops Archives - Taste With The Eyes

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.

Pasta with Scallops, Lobster, Asparagus, Sage Truffle Butter — Taste With The Eyes re-creation of Pappardelle Mimmo

Ferraro’s Ristorante Las Vegas

Ferraro's Antipasti — Ferraro’s Antipasti

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

Ferraro's Pasta, Pesce, Secondi — Ferraro’s Pasta, Pesce, Secondi

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

Ferraro's Sogliola ai Capperi — Ferraro’s Sogliola ai Capperi

Ferraro's Pappardelle Mimmo — Ferraro’s Pappardelle Mimmo

Ferraro's Dessert — Ferraro’s Dessert and Happy Birthday Stone!

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

Continue reading “Pasta with Scallops, Lobster, Asparagus, Sage Truffle Butter”

Raw Scallop Amuse Bouche, Blood Orange Emulsion

Raw Scallop Amuse Bouche 💋
Blood Orange Emulsion 🍊

A pristine day-boat scallop with a vibrant blood orange emulsion makes an exquisite and sophisticated amuse-bouche, combining the delicate sweetness of the buttery scallop with the lively, citrusy zing of the blood orange. This elegant bite certainly exemplifies the essence of an amuse-bouche: a small yet impactful introduction to the meal.

Raw Scallop Amuse Bouche Recipe

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Dayboat Scallops with Coconut Lentils

The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and comforting. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.

Day-boat scallops are harvested from fishing trips that return to port the same day. This is key to their pure, unadulterated flavor as they do not need to be stored on ice at sea for extended periods. Additionally, they are not treated with sodium tripolyphosphate, a common preservative that can degrade the quality of scallops by making them waterlogged and altering their texture and flavor.

Dayboat Scallops with Coconut Lentils

Coconut Lentils are a flavorful and aromatic base for the scallops. The red lentils are cooked with coconut milk, which imparts a creamy texture and rich flavor. Turmeric brings warm, earthy flavors and a vibrant hue. Tomatoes, garlic, and onions add depth and savory notes, while lemon and ginger provide bright, zesty accents. Thinly sliced red chile adds the contrasting spicy element while mixed herbs contribute freshness and complexity to the dish.

Steamed Brown Basmati Rice accompanies the dish, providing a nutty flavor and chewy texture that pairs well with the creamy lentils and tender scallops.