Pasta Recipe With Scallops

seared scallops with pasta | afoodcentriclife.com

5 from 1 vote

Packed with colorful summer vegetables serve seared scallops over pasta. After a little vegetable prep work, it goes together easily. Toss in thinly sliced basil leaves at the end for wonderful flavor and even more color. You’ll need a good nonstick pan to sear the scallops. To save a few minutes, you can use organic frozen sweet corn instead of cooking an ear of fresh corn. Alternatively, serve with steamed brown rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 444kcal

Author: Sally Cameron

Equipment

Non-stick pan

Ingredients

1 cup cooked corn kernels 2 ears or use frozen thawed
2-3 small zucchini about a pound
1 dry pint grape or cherry tomatoes
1 large shallot
2 tablespoons olive oil divided use
3 large garlic cloves chopped fine
1 pound large sea scallops
⅓ cup dry white wine or broth
Salt and pepper to taste
2 handfuls fresh basil leaves torn up
8 ounces pasta of choice angel hair, linguine, or spaghetti
1 tablespoon fresh chopped parsley
1 lemon cut into wedges for squeezing

Instructions

Start pasta water

Fill a large pot of water ¾ fupp, add a little salt, and get it started. While the water is coming to a boil, prep the vegetables. Put wide shallow pasta dishes in a low oven (175°F) or warming drawer. This is optional but nice.

Prep corn

If using fresh corn, bring a pot of water large enough to hold the ears of corn to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
If using frozen corn, thaw and drain, no need to cook (as it is already blanched).

Prep other vegetables

For zucchini, trim off the ends, then cut lengthwise into quarters. Cut each quarter into slices about a ½” (1 cm) wide. Set aside. Slice tomatoes in half. Halve the shallot lengthwise, lay flat and slice into thin pieces.

Cook pasta and vegetables

Start the pasta and cook according to package directions.
In a large sauté or fry pan over medium heat, add 1 ½ tablespoons of olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, zucchini, and tomatoes. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.

Sear scallops

To sear scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with half a tablespoon of olive oil. When hot, place the scallops in a flat, single layer in the pan.
Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 1-2 minutes. When done, they will be slightly translucent in the center. Do not over cook them. Depending on size, they will take 5-7 minutes total.

To serve

Portion hot pasta into bowls and top with vegetables, basil and parsley, then scallops. Drizzle with a little extra olive oil ad serve with lemon wedges if desired. Serve immediately.

Notes

To serve, place pasta and vegetables in a wide shallow bowl and top with scallops. For garish, sprinkle on additional fresh chopped herbs, top with scallops and if desired and little drizzle of good finishing olive oil (a lemon olive oil is nice).

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