Carbonara with Clearwater Garlic Cream Scallops & Sauce

photo and recipes courtesy of Chef Stefan Czapalay for Clearwater Seafoods

Serves 2 portions

Ingredients:

1 pkg. of Clearwater Garlic CreamScallops & Sauce

½ Cup bacon lardons

1 tbsp. garlic, minced

½ cup onions, diced

¼ cup white wine (if desired)

2 tbsp. olive oil

2 egg yolks

15 oz. fettuccini, cooked

½ cup Parmesan Reggiano, finely grated

2 green onions, chopped on bias

2 tbsp. butter, unsalted

1 tsp. pepper, black

Sea salt to taste

Methodology:

1. In a large pot of boiling salted water, cook the fettuccini pasta until al dente. Drain and toss with 1 tbsp. of olive oil.
2. In a large skillet on medium high heat, add chopped bacon and cook until slightly crispy, remove and set aside. Add 1 tbsp. of olive oil to the skillet and add diced onions. Sweat then add minced garlic and wine if desired.
3. In a small sauté pan warm the scallops and sauce as per instructions.
4. Return bacon to skillet with the drained cooked fettuccini. Toss.
5. In a small mixing bowl, beat egg yolks, slowing add Garlic Cream sauce and continue to beat fast. Do not let the eggs curdle.
6. Add the egg mixture back to the Clearwater Garlic Cream Scallops & Sauce and stir into Fettuccini.
7. Stir in the Parmesan Reggiano, green onions and butter.
8. Season to preference and enjoy.

* Clearwater Garlic Cream Scallops & Sauce Available
at: select
Walmart, Longos, Loblaws, Superstore, Atlantic Superstore, Dominion (NL), Fortinos, Zehrs
Markets, Provigo (QC), Metro, Sobeys, Giant Tiger, Federated Co-­‐op*

Chef Stefan Czapalay – Biography

Stefan Czapalay, c.c.c. (Certified Chef de Cuisine), is one of Canada’s premiere culinary

activists who came to the forefront of the Canadian culinary scene in the early '90s.

He has been a guest chef at many of Canada's top cooking schools and represented

Culinary Team Canada for the World Individual Culinary Championships in Melbourne,

Australia where he won Bronze.

Growing up in rural Nova Scotia,he was a wild food forager at a young age.

He led groups of tourists on wild mushroom and otheredible plant expeditions. With a

focus on sourcing local food, Stefan opened his nationally--‐acclaimed restaurant, Seasons in Thyme in Prince Edward Island in 1993. It was awarded three stars from “Where to Eat in Canada” and Four Diamonds from CAA/AAA.

In 2001, Chef Stefan joined Clearwater Seafoods as their executive chef. Stefan has been actively involved in both product and customer development

inspiring chefs around the world with his dedication to sustainable harvesting and

wild--‐caught seafood.

Stefan’s relationship with Clearwater was born by chance after reluctantly testing their

frozen--‐at--‐sea scallops. As a firm believer of “fresh is best”, he was leery of trying the frozen product.

To his chagrin, Stefan was amazed by the incredible taste and by the frozen scallops’

ability to perfectly sear every time. For Clearwater and Chef Stefan, it’s been a match made in heaven ever since.

Stefan is a member of the CCFCC, IACP, Research Chefs

Association, La Chaîne de Rôtisseurs, the Opimian Society and a charter member of

Cuisine Canada.