The must-try Brazilian grill that is “not your average steakhouse” is giving their menu and website a makeover. Stop on by to try Carnaval’s new salad bar and fresh items, like the mouth-watering Scallop Linguini. Try to make it at home (though the scallops at home will not be as amazing), along with bar manager Ben Schempp’s rendition of a Mai Tai.
Mai Tai
Ingredients:
1 oz. Tattersall Aquavit
1 oz. Appleton Estate Jamaican Rum
3/4 oz. Grand Marnier
1/2 oz. Velvet Falernum
1 oz. Lime
1/2 oz. Almond Simple Syrup
Directions:
Shake and strain all ingredients into an old fashion glass with crushed ice.
Garnish with a mint spring.
Ben Schempp
Bar manager
“We’re a South American restaurant, and it’s a good Caribbean style drink with Caribbean rum.”
Scallop Linguini
Ingredients:
3 U-10 Scallops
2 T Butter
2 T Vegetable oil
1 T Minced garlic
2 T Minced shallot
1 T Minced parsley
Smoked salt
Smoked pepper
1/4 cup Bourbon-Smoked Bacon
1/3 cup 40 percent heavy cream
1/8 cup Seafood stock
1/4 cup Dry chardonnay
1/3 cup Aged gorgonzola cheese
5 oz. Linguini noodles
Directions:
Remove side muscles from scallops. Pat dry and season liberally with the smoked salt and pepper.
Heat cast iron skillet until it starts to smoke. Using a paper towel, lightly rub vegetable oil on the bottom of the skillet.
Sear scallops until golden brown and crisp. The goal here is to create a crust while retaining a final internal temperature of 125-130 degrees.
Once you’ve seared both sides, finish the cooking process with a few tablespoons of butter, basting until complete.
To build the pasta, add the cubed bacon to a clean sauté pan. Sauté on medium heat until bacon has become about “halfway” done.
To the bacon, add butter, oil, garlic, shallot, and parsley.
Continue sautéing until garlic is toasted and shallots have become translucent.
Deglaze the pan with chardonnay, and add the seafood stock and heavy cream.
Add gorgonzola cheese and reduce to a simmer. Cook, stirring frequently, until cheese has incorporated into the sauce.
Add noodles and reduce to desired consistency. Finish with smoked salt and pepper to taste.
Nicholas Skajewski
Executive Chef
“It’s a beautiful dish because the U-10 Scallops are very unique to Sioux Falls. Not many restaurants carry that quality of a scallop. We pair them with a very thick, applewood bacon, and a nicely aged gorgonzola cheese that follows through with the pasta.”
