Culinary maestro Mark Pilichowski shares their recipe for elegant Seafood Pomodoro from Johnny's Italian Steakhouse.
1 U-10 scallop
3 shrimp (remove shell, vein and tail)
2 ounces tilapia
2 ounces portobello mushrooms
2 ounces sliced cherry tomatoes
3 ounces white wine
2 ounces chicken stock
1 Tablespoon garlic puree
1 Tablespoon sundried tomato pesto
1 Tablespoon scallions
pinch of fresh basil
5 teaspoons lobster base
2 ounces Basilico sauce
1 ounce picked spinach
6 ounces cooked fettuccini
salt and pepper to taste
Start seafood in a pan with olive oil and salt and pepper; cook on medium heat, turning occasionally, until done, then set aside.
Cook mushrooms until tender and add cherry tomatoes.
Deglaze the pan with white wine and chicken stock.
Add garlic, pesto and fresh herbs.
Stir in lobster base and basilico sauce. Add spinach.
Toss sauce with fettucini.
Put pasta in bowl and top with seafood and parmesan cheese.