Fettuccini Annapolis
Chef Mark Gabrieau sautes scallops and chicken with cranberries and pesto, then flambes with vodka before adding heavy cream to thicken this pasta sauce. Pesto is available in jars in most large supermarkets. However, it is easily prepared at home.
Ingredients Directions
11⁄2 tbsp (25 mL) extra virgin olive oil
2 chicken breasts, boneless and skinless
(4 oz/100 g each)
4 oz (125 g) bay scallops
2 tbsp (30 mL) oil packed sun-dried tomatoes, chopped
2 tbsp (30 mL) sun-dried cranberries
1 tbsp (15 mL) pesto
1 tsp (5 mL) green peppercorns, drained
2 tbsp (30 mL) diced apple
2 tbsp (30 mL) vodka
2 tbsp (30 mL) white wine
¾ cup (175 mL) heavy cream (35% M.F.)
6 oz (200 g) fettuccini, cooked al dente
salt and freshly ground pepper to taste
grated Parmesan cheese, as garnish
chopped parsley, as garnish
Heat oil in a large sauté pan over medium-high heat. Slice chicken into bite-sized pieces. Add chicken, scallops, tomatoes, cranberries, pesto, diced apple and green peppercorns. Sauté quickly for 1 minute. Season with salt and pepper and flambé with vodka, then stir in white wine. Add cream and toss with warm pasta. Simmer until cream reduces enough to lightly coat the pasta noodles. Divide between 2 serving plates and sprinkle with Parmesan cheese and parsley. Serves 2.
