STANDARDIZED RECIPE FORM

Recipe Name: Summer Corn and Scallop Pasta

Special Equipment: 180 lb / 40 gal SJK, 8 12x20x6 hotel pans for serving, griddle Cooking Temperature: 350F Cooking Time: about 60 min. (depends on number and pace of workers)

Total Yield (Portions): 200 Total Yield (Weight): 228 lbs

Portion Size: ~ 1 cups each Portion Utensils: 1 cup sized spoodle with holes Amounts: Weight

Ingredients:

Volume

Count

Preparation 1. Cook pasta in a 40 gal SJK full of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 6 quarts of the cooking liquid; drain the pasta.

Whole-wheat linguine or fettuccine

25 lbs

Corn kernels, bagged and defrosted

6 lbs

200

2. Meanwhile, measure out 62.5 lbs of corn kernels 3. Cook bacon in a large griddle over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat on the griddle. 4. Sprinkle the scallops evenly with the salt

Bacon strips

6 lbs

100

Dry sea scallops

50 lbs

Salt Ground pepper Chopped red bell pepper Garlic, minced

3/4 cups + 1/2 Tbsp 3/4 cups + 1/2 Tbsp

7 oz 7 oz 50 lbs ~ 18 oz 250 cloves

and pepper. Put the scallops on the griddle and cook over medium heat until golden brown, about 2 minutes per side. Transfer to trays; tent with foil to keep warm. 5. Add the corn kernels, bell pepper, and garlic to the griddle and cook, stirring, until the garlic is fragrant, about 2 minutes. 6. Add the reserved cooking liquid and wine little by little, and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. 7. Stir in sour cream and the remaining half of each salt and pepper. 8. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute. 9. Reduce heat to low and return the pasta, bacon, and any scallop liquid accumulated on the trays to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among the 8 hotel pans and top with the scallops. Garnish with more basil, if desired. 50 10. Serve with 1 cup spoodle on plates with lemon wedges HACCP Notes: 1. Maintain above 135F 2. Check and record temperature every 2 hours

Dry white wine Reduced-fat sour cream Salt Ground pepper All-Purpose Flour

6 qt 6 qt 3/4 cups + 1/2 Tbsp 3/4 cups + 1/2 Tbsp 3 cups + 2 Tbsp

~ 12 lbs ~ 12 lbs ~ 7 oz ~ 7 oz ~ 25 oz

Chopped Fresh Basil

~ 8 oz

Lemons

~ 15 lbs

3. Cover, date, and label 4. Chill to 45F within 2 hours 5. Reheat to 165F within 30 minutes