The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

February 17, 2014

Subtle flavors come together to create a rich luxurious pasta dish. With simple preparation, you can feel special while dining on this creamy, flavorful scallop and pasta creation.

Best Italian Chef Orrechiete

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I love to entertain and have dinner parties often. One evening, we had friends coming over and I almost forgot! So I made a challenge: to come up with a dish using ingredients I already had on hand. I didn't want to go to the store. Luckily, I am a freezer full kind of girl! That's how Orecchiette with Scallops and Leeks was born.

Drizzle Olive Oil
1 Leek, cleaned & sliced
2 Cloves garlic, sliced
1 Tablespoon red pepper flakes
Salt & pepper to taste
1/4 Cup white wine
1 /2 Cup chicken broth
1 Cup heavy cream
1 Pound Orecchiette
1 Pound Sea Scallops

Cook pasta al dente. In a sauté pan, drizzle olive oil and sauté leeks for a couple of minutes, add garlic, red pepper, salt, pepper, wine, broth and cream. Simmer to thicken. Salt and pepper scallops and sear in hot pan with oil. Mix pasta and sauce, place in dish, top with scallops.

Reserve your table now to try Isabel's Scallop Orecchiette. We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

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