The Cook’s Kitchen

If you are allergic to shellfish or intolerant to dairy, I feel for you. One of life’s culinary treasures is seafood alfredo. A little more more high end on the comfort food scale, the dish is a splendid marriage of delicate scallops and a rich, creamy sauce.

My Souse Chef, Christian (age 2 1/2), helped me watch over the scallops, which were seared with bacon grease under high heat in the Big Green Egg. The results was some excellent caramelization.

Once the scallops were done, the shrimp was tossed in the skillet. They began to sizzle immediately. Just a couple of minutes and it was time to flip. They were so close to being done that the skillet was pulled from the grill. The residual heat finished the cooking process within another minute or so. By the time I finished flipping the final shrimp, it was time to pull the first shrimp. Overcooking shrimp is so easy to do.

The sous chef joined me in the kitchen to finish the pasta and the alfredo sauce made with cream, butter, Pecorino cheese, Parmigiano Reggiano, salt and pepper.  A California Merlot from Viansa Winery was all that this feast needed.  The sous chef had a Dr. Pepper.