Pasta, Shrimp, and Scallops in Chive-Ginger Sauce (Pâtes aux Fruits de Mer)


JWU College of Culinary Arts

10 servings

Serving Size
10 ounces (296 milliliters)

Recipe ID

US standard
Shrimp, raw, washed, shelled, deveined
20 each
20 each
Sea scallops, tab removed
40 each
40 each
Fettuccine, fresh
1 pound
454 grams
Water, boiling
As needed
As needed
Garlic cloves, peeled, finely chopped
4 each
4 each
Ginger, fresh, micro planed
1 tablespoon
1 tablespoon
Shallot, minced
2 tablespoons
2 tablespoons
Almonds, sliced
4 ounces
115 grams
Butter, clarified
8 ounces
226 grams
2 ounces
57 grams
Heavy cream
24 ounces
720 milliliters
Chives, fresh, washed, thinly sliced
2 ounces
57 grams
Lemon juice
2 ounces
60 milliliters
Lemon zest
1 each
1 each
To taste
To taste
White pepper, freshly ground
To taste
To taste
Parmesan cheese, grated
5 ounces
142 grams
White wine
12 ounces
355 milliliters
Fish, Lobster or Chicken stock
32 ounces
946 milliliters
  1. Gather all the ingredients and equipment.
  2. Clean the shrimp and scallops. Keep cold.
  3. Toast ½ the almonds in dry sauté pan or the oven for garnish.
  4. In a medium sauce pot, sauté the garlic, ginger, shallots and ½ the almonds in 2 ounces of butter. Add 2 ounces of flour and cook for 2 minutes. Add 1 quart fish or chicken stock, whisk well and bring to boil. Simmer to nappé consistency, add lemon juice and lemon zest, season with salt and pepper and hold at 135°F or higher.
  5. Season the scallops and shrimp with salt and freshly ground white pepper. Sear in a hot sauté pan, in clarified butter until nicely browned but barely cooked. Pay close attention not to overload the pan. Remove.
  6. Deglaze the pan with white wine. Reduce by half. Add the sauce, cream and the seared shrimp and scallops. Bring to simmer.
  7. Cook the fettuccine in boiling, salted water until al dente.
  8. Serve over fresh, cooked pasta.
  9. Garnish with grated cheese, toasted almonds and chives.