548 calories (1/2 of recipe); 29.4 g protein; 28.5 g fat; 38.6 g carbohydrate; 34.8 g net carbs; 408 mg sodium; 191 mg cholesterol; 3.8 g fiber
80-100 g shrimp (110 g after cleaning in photo)
1 tbsp potato starch (to clean shrimp; not in photo)
80-100 g bay scallops (84 g in photo)
1/4 onion (50 g in photo)
100 g saishin yu choy sum
4 tsp panko breadcrumbs
1 sprig parsley
40 g gorgonzola cheese
6 tbsp (90 cc) heavy cream
4 tbsp (60 cc) milk
1/2 tbsp olive oil (plus some oil to coat gratin dishes; not in photo)
6 g butter
2 tsp white wine
Clean shrimp with potato starch, rinse well, and drain.
Start boiling water to cook pasta, and preheat oven (see Notes).
Cut onion crosswise in half, and thinly slice.
Cut yu choy sum into 3-4 cm.
Coat gratin dishes with olive oil.
In a frying pan, heat olive oil, and saute shrimp and bay scallops.
When pasta water boils, add pasta.
In the same frying pan, melt half of butter (save the rest for later), and saute onion on medium to medium low heat.
Thirty seconds before pasta is done, add stem sections of yu choy sum.
When stem sections start to brighten, add leaves.
Put pasta and sauce in each gratin dish.
Sprinkle panko, and top with remaining butter (cut into little pieces) and some parsley (save some for final topping).
Bake or broil until top is lightly golden.
Sprinkle remaining parsley.
Ready to serve.
- Oven temperature is relatively flexible. If everything (sauce, goodies and pasta) is hot, you can simply broil until the top becomes lightly golden. If not hot, bake at 400 F/200 C or higher for some time until ingredients heat up, then brown the top by switching to broil.
- No salt is added to pasta cooking water, as the sauce provides enough saltiness for the pasta as well.
- White wine is added to shrimp and bay scallops to eliminate their fishy smell; this is especially effective when using previously frozen seafood.
- If yu choy sum is not available, any green vegetable works fine. It can be cooked separately from pasta. In addition, if using something that is entirely tender (no thick stems), such as spinach, you can put it directly in the sauce before adding pasta.
- The heavy cream above is 36% heavy whipping cream.