From Chef Craig Westhaver's kitchen & The Cookbook Co.
What does a chef eat when he's at home? We cornered Craig Westhaver, who chefs for us in classes like Ribs, Chops, and Killer Wings, and Meat, Meet Beer, and asked him what his dinner plans were. He did not disappoint! Of course, his measurements and instructions aren't as exact as a cookbook - so unleash your inner chef, trust yourself to know what a 'splash' looks like, and embrace the butter!
Tarragon Lemon Pasta with Butter-basted Scallops and Prawns
Serves two as a main, four as a side
1 package Cultured Butter Parsley Lemon Garlic butter*
(or make your own by mixing together butter, lemon zest and garlic)
Zest of one lemon
Medium handful of fresh tarragon*
4 cloves of garlic, sliced
Splash of white wine
Splash of grapeseed oil*
1 lb of long pasta of your choice*
Hard cheese like parmigiano or piave vecchio*
Cook pasta as per instructions.
Heat a large saucepan with a splash of oil and 1/4 of the butter. Add garlic and saute until pale golden, then remove and set aside. Add scallops to pan and cook over medium high heat, adding small amounts of butter to baste the scallops. Cook about 5 minutes, continually basting with a spoon.
Turn scallops over and add wine, shrimp, and more butter (you should use half the round of butter).
Sauté the shrimp until it starts to turn pink, then add lemon zest and tarragon.
Drain pasta, and pour all the goodies in the pan over the noodles, mix and then garnish with a dusting of fine grated cheese.
*Available at The Cookbook Co. Cooks