Bridge Street

Basil Leaf's Scallops ala Rosati

Chef Billy Stamboly's delicious Scallops ala Rosati dish.
Chef Billy Stamboly from the Basil Leaf Ristorante in North Syracuse shares his recipe for filet morrelle. Stop by the restaurant on  Route 11 and Taft in North Syracuse, or try making it for yourself. 

12 Scallops
1 Cup Flour
1/4 Cup Garlic (chopped) 
1/2 Cup prosciutto (chopped) 
1 Stick Butter
1/2 Cup Italian Parsely (Chopped)
1 Cup Romano cheese
4 Cups Chicken Stock 
Any Pasta will do

-In a sautee pan add Butter, prosciutto, Garlic, 1/4 cup Parsely, & Floured scallops
-Saute for 2-3 minutes (don't brown the butter) 
-Add stock and 1 Tablespoon cheese and let reduce to Gravy like consistency 
-Serve with pasta mixed w/ cheese + parsely 
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