GEORGE'S RECIPE of THE MONTH.
Recipe_mar21
George_jr
George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
Ingredients
250g bucatini
1/4 cup lemon juice (fresh squeezed)
2 tablespoons extra virgin olive oil
1/4 cup grated parmigiano-reggiano cheese, plus extra to garnish
3 tablespoons butter (separated into 2 and 1
tablespoon portions)
300 g small bay scallops
1 small bunch asparagus
1/4 cup white wine
1 tablespoon Italian parsley, finely chopped
black pepper for garnish
lemon zest for garnish
Preparation
Print
1 - Set the scallops on a plate and allow them to come to room temperature. Make sure to retain any of the liquid from the scallops that settles on the plate.
2 - Bring a large pot of lightly salted water to a boil. Add the bucatini and cook until al dente. Drain and set aside.
3 - Whisk the lemon juice and olive oil together in a bowl. Add the bucatini back to a large pot, then add the lemon juice, olive oil, grated parmigiano-reggiano, and 1 tablesppon of butter. Stir to combine, making sure that the cheese melts from the heat of the pasta. Cover and set aside.
4 - Heat a frying pan over medium-high heat for about 1 minute. The pan should be large enough to hold all of the scallops without crowding. Add 2 tablespoons of butter to the pan and swirl around to let it melt and begin browning. Add the scallops carefully, making sure to give each one some space. Reduce the heat a little bit and sear until well- browned, then turn carefully and sear the other side. Cook the scallops until the center is still somewhat translucent, then remove from the pan and set aside.
5 - Add the asparagus, white wine, and any leftover liquid from the scallops to the pan. Saute and cover until the asparagus is soft but still vibrant green, about 10 minutes.
6 - Add the contents of the pan to the bucatini and carefully combine. Garnish with chopped parsley, black pepper, lemon zest, and extra parmigiano-reggiano. Top each dish off with an individual portion of scallops and serve immediately.
ARCHIVES

Recipe_thumb_dec21
Recipe_thumb_nov21
Recipe_thumb_oct21
Recipe_thumb_sep21
Recipe_thumb_aug_21
Recipe_thumb_july21
Recipe_thumb_jun21
Recipe_thumb_may21
Recipe_thumb_apr21
MAR 2021
Recipe_thumb_feb_21
Recipe_thumb_jan21
Recipe_thumb_dec20
Recipe_thumb_nov20
Recipe_thumb_oct20
Recipe_thumb_sep_20
Recipe_thumb_aug20
Recipe_thumb_jul20
Recipe_thumb_jun20
Recipe_thumb_may20
Recipe_thumb_apr20
Recipe_thumb_mar20
Recipe_thumb_feb20
Recipe_thumb_jan20
Recipe_thumb_dec19
Recipe_thumb_nov_19
Recipe_thumb_oct19
Recipe_thumb_sep19
Recipe_thumb_aug19
Recipe_thumb_july19
Recipe_thumb_jun19
Recipe_thumb_may19
Recipe_thumb_apr19
Recipe_thumb_mar19
Recipe_thumb_jan19
Recipe_thumb_jan19
Recipe_thumb_dec18
Recipe_thumb_nov18
Recipe_thumb_oct18
Recipe_thumb_sep_18
Recipe_thumb_aug18
Recipe_thumb_jul18
Recipe_thumb_jun18
Recipe_thumb_may18
Recipe_thumb_apr18
Recipe_thumb_mar_18
Recipe_thumb_feb18
Recipe_thumb_jan18
Recipe_thumb_dec17
Recipe_thumb_nov17
Recipe_thumb_oct17
Recipe_thumb_sep17
Recipe_thumb_aug17
Recipe_thumb_july17
Recipe_thumb_jun17
Recipe_thumb_may17
Recipe_thumb_apr17
Recipe_thumb_mar17
Recipe_thumb_jan17
Recipe_thumb_jan17
Recipe_thumb_dec16
Recipe_thumb_nov16
Recipe_thumb_oct16
Recipe_thumb_aug16
Recipe_thumb_aug16
Recipe_thumb_jul16
Recipe_thumb_jun16
Recipe_thumb_may16
Recipe_thumb_apr16
Recipe_thumb_mar16
Recipe_thumb_feb16
Recipe_thumb_jan16
Recipe_thumb_dec15
Recipe_thumb_nov15
Recipe_thumb_oct15
Recipe_thumb_sep15
Recipe_thumb_aug15
Recipe_thumb_jul15
Recipe_thumb_jun15
Recipe_thumb_may15
Recipe_thumb_apr15
Recipe_thumb_mar15
Recipe_thumb_feb15
Recipe_thumb_jan15
Recipe_thumb_dec14
Recipe_thumb_nov14
Recipe_thumb_oct14
Recipe_thumb_sep14
Recipe_thumb_aug14
Recipe_thumb_jul14
Recipe_thumb_jun14
Recipe_thumb_may14
Recipe_thumb_apr14
Recipe_thumb_mar14
Recipe_thumb_feb14
Recipe_thumb_jan14
Recipe_thumb_dec13
Recipe_thumb_nov13
Recipe_thumb_oct13
Recipe_thumb_sep13
Recipe_thumg_aug13
Recipe_thumb_july13
Recipe_thumb_june13
Recipe_thumb_may13
Recipe_thumb_apr13
Recipe_thumb_mar13
Recipe_thumb_feb13
Recipe_thumb_jan13
Recipe_thumb_dec12
Recipe_thumb_nov12
Recipe_thumb_oct12
Recipe_thumb_sep12
Recipe_thumb_aug_12
Recipe_thumb_jul12
Recipe_thumb_jun12
May12_recipe_thumb
Recipe_thumb_apr12
Recipe_thumb_mar12
Recipe_thumb_feb12
Recipe_thumb_jan12
Recipe_thumb_dec11
Recipe_thumb_nov11
Recipe_thumb_oct11
Recipe_thumb_sep11
Recipe_thumb_aug11
Recipe_jul11_thumb
Recipe_thumb_jun11
Recipe_thumb_may11
Apr11_thumb
Recipe_thumb_mar11
Feb11_thumb
Jan11_thumb
Recipe_thumb_dec10
Recipe_nov10_thumb
Oct10_thumb
Sep10_thumb
Ahi_kebab
Jul10_grilled_chicken_thumb
Seafood_paella_thumb
May_thumbnail
Marinated_strawberries
Mar_10_recipe_thumb
Feb_10_recipe_thumbnail
Turkey_meatloaf_jan_10
Ravioli_dec_09
Nov_09_recipe_thumb_copy
Moussaka_oct_09
Cioppino_sep_09
Penne_aug_09
Salmon_jul_09