Gems of the Sea

“Gems of the Sea is one of Savoie’s most popular pasta dishes because it features an ample variety of seafood paired perfectly with an indulgent pesto sauce,” Chef Ricardo Macias says. “This recipe is fairly simple to make at home and great for entertaining guests. The trick is to not overcook the garlic in the sauce (it just takes a few seconds to crisp) and to prep as many of the components ahead of time as possible.” Gems of the Sea pairs well with a white wine like Chardonnay to bring out the flavors of the pesto and not overpower the seafood.  

Gems of the Sea
Serves 4

1 lb. spaghetti

4 lobster tails

10 medium-size scallops

16 medium-size shrimp 

Roasted garlic butter (recipe follows)

Pesto (recipe follows)

Cook spaghetti following instructions on the package and set aside.

Brush seafood with roasted garlic butter. Grill lobster tail until translucent. Sear scallops rare on a grill or in a sauté pan. Sauté shrimp until translucent.

Put pesto into a large sauté pan. Add cooked pasta. Sauté to warm.

Plate the spaghetti on individual serving dishes, evenly divide the seafood on top of the pasta and serve. 

Garlic Butter

1/2 c. olive oil
3 cloves garlic, freshly chopped
Salt and pepper to taste

Add olive oil to a sauté pan on low heat. Put garlic, salt and pepper in the pan. Sauté until garlic is slightly crispy on the outside.

Pesto

4 c. packed basil, blanched briefly in boiling water and shocked in ice water

1/2 c. finely grated Parmesan

1/4 c. pine nuts

3 T. pecorino, finely grated

2 cloves garlic, finely chopped

1/2 c. extra-virgin olive oil

Coarse salt to taste

Process basil, Parmesan, pine nuts, pecorino and garlic in a food processor until smooth. Slowly add olive oil. Season with salt.

Chef Ricardo Macias
Savoie French-Italian Eatery
Otay Ranch Town Center
2015 Birch Road, Suite 720
Chula Vista, CA 91915
619-591-5757
www.savoieeatery.com

From 5 to 10 p.m. on Wednesday, June 18, San Diego soccer legend Paul Wright and area civic leaders will mingle with Savoie diners while pouring wines at Haute Cuisine & Celebrity Sommeliers for a Cause. The event is a benefit for The Chula Vista Charitable Foundation.