Source: Executive Chef Thomas Anson – The Grapevine Restaurant
16 shrimp, peeled, deveined
16 ounces yellow fin tuna
16 sea scallops
1/2 cup sun-dried tomatoes
1/2 cup red grapes, halved
2 tablespoons apple brandy
2 tablespoons olive oil
6 garlic cloves, minced
8 ounces prosciutto ham, julienned
1/8 cup Gorgonzola cheese
1-1/2 cups heavy cream
1 pound cooked pasta
In a hot sauté pan, add olive oil and seafood and sauté until 3/4 done. Add garlic, prosciutto, grapes and sun-dried tomatoes. Continue to cook until seafood is cooked through. De-glaze with apple brandy, add gorgonzola cheese and heavy cream, simmer and stir until cheese is incorporated into sauce.
Separate pasta into 4 bowls, top with seafood and sauce.
Servings: 4