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San Bernardino Pasta

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By John J Hudak Jr., CEC, AAC

Executive Chef/Co-Owner, Maitre D Foods by Chef Hudak

Chablis Lemon Sauce


4 Ounces Chablis

1 Ounce Lemon Juice

1 Tablespoon Shallots

1 Each Bay Leaf Crushed

4 Each Whole Black Peppercorns

2 Ounces Heavy Cream

8 Ounces Whole Butter

To Taste Salt, White Pepper & Chopped Parsley

Method of Preparation

Combine all ingredients except cream and butter in a saucepan and reduce until mixture foams.

Add cream and reduce by half

Over high heat, add butter a little at a time stirring constantly.

When butter is fully incorporated, remove from heat and strain.

Use as needed over a variety of items such as poultry, fish, seafood, vegetables or pasta.

San Bernardino Pasta


3 Each Shrimp – 16/20 Count, Peeled & Deveined

3 Each Sea Scallops – 10/20 Count

1/2 Ounce Olive Oil or Clarified butter

1 Ounce Garlic, Chopped

1 Ounce Shallots, Diced

1 Ounce White Mushrooms, Sliced

2 Ounces Tomatoes, Diced

1-2 Ounces Chablis

12 Ounces Your Favorite Pasta, Cooked

4-6 Ounces Chablis Lemon Sauce

1 Tablespoon Basil, Chiffonade

2 Ounces Green Peas

As Needed Seafood Stock (clam Juice Maybe Substituted)

To Taste Fresh Chopped Parsley

To Taste Salt, Fresh Ground Black Pepper

Method of Preparation

1) Sear shrimp and scallops in olive oil, remove and reserve until service.

2) SautŽ garlic & shallots in olive oil add mushrooms & sautŽ 30 seconds.

3) Deglaze with Chablis, add tomatoes, simmer briefly.

4) Add seafood stock & Chablis lemon sauce.

5) Add pasta, toss in peas, basil and season to taste.

6) Place in serving bowl, garnish with seafood and serve with crostini.