In the Kitchen: Spring Primavera and Scallops

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In the Kitchen Monday morning, Go Providence brought in Chef Ray Fiske from Par + Tackle to make Spring Primavera and Scallops.

Ingredients:
1/2 oz olive oil

1 oz pancetta

1 oz asparagus

1/4 oz dinosaur kale

1 oz english peas

2 mint spring leaves

3/4 oz crushed croutons

3 10-20 count scallops

4 oz fresh pasta

Cooking Instructions:
Cook Scallops

Render Pancetta

saute asparagus kale and peas

cook pasta

tear mint and add to sautee

add 3oz of fresh water to saute

Season, add crushed croutons

Serve in bowl place scallops.

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