16-20ct Shrimp, 3 each
Scallop 10-20ct, 3 each
Lobster Meat , 1 oz
Pancetta, 1/2 oz
Cream , 4 oz
Gruyere Cheese, 2 oz
Parsley, 1 pinch
Sauté seafood and Pancetta over hi heat. Once cooked half way reduce heat and add cream. Reduce cream by half then add cheese. Stir in pasta. Season accordingly with salt and pepper and finish with chopped parsley and a toast point.
