Recipe

Pasta Primavera With Scallops Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 3 weeks ago Another creation from stickygooeycreamychewy, almost any seafood or even chicken could be added to this dish. Prep:25m Cook:30m Servings:6	Lacrenshaw
	pasta butter onion garlic carrot bellpepper asparagus peas zucchini squash mushrooms scallops stock wine

Does this look good? Yeah! / Nope

Fans

chihuahua

gagagrits

juels

Ingredients

1 pound pasta, your choice (they used linguini)

1/4 cup extra virgin olive oil

1 stick butter

1 large sweet onion, very thinly sliced

3 cloves garlic, minced

2 carrots, julienned

2 cups fresh asparagus tips

2 cups fresh shucked English peas OR frozen peas

2 medium zucchini, julienned

2 medium yellow squash, julienned

2 cups mushrooms, sliced

1 pound sea scallops, sliced in half horizontally

1 cup dry white wine

1 cup chicken stock

2 cups Half and Half

Salt and pepper to taste

1/4 teaspoon freshly grated nutmeg

Zest of 1/2 lemon

Fresh herbs of your choice for garnish

Directions

Fill a large stock pot with water and bring to a boil.

Add asparagus and fresh peas, if using and blanch 1 to 2 minutes.

Fish out vegetables and "shock" in a bowl of ice water.

Drain and set aside.

Cook pasta until al dente.

Drain and toss with a little olive oil to keep it from sticking and clumping.

Set aside.

Heat 2 tablespoons olive oil and2 tablespoons butter in large skillet over medium heat.

Add onion and saute until tender, about 5 minutes.

Add garlic and saute an additional 30 seconds to 1 minute.

Set aside.

Add more oil and butter to skillet, if necessary and add the carrots and red pepper.

Saute until tender, about 5 minutes.

Add the zucchini, squash, mushrooms, peas and asparagus and saute about 2 to 3 minutes more.

Remove and add to bowl with onions.

Turn heat to medium high, add a little more oil and butter and add scallops in a single layer.

Saute until lightly caramelized, about 1 minutes per side, depending on thickness.

Remove to a plate and set aside.

Add wine and broth to the skillet and bring to a boil, scraping up brown bits.

Reduce heat to medium and keep to a low boil until liquid is reduced by about half.

Add Half and Half, salt, pepper and nutmeg.

Stir and continue to simmer a few minutes until cream begins to thicken.

Add vegetables and scallops back to the skillet and heat through.

Toss with pasta and top with lemon zest and herbs.

Recent Gawkers

Not quite what you're looking for? See more Pasta And Rice / Pasta

Or see more just like this

Comments

juels 9 months, 3 weeks ago said:
This one is loaded with veggies, very colorful, beautiful and delicious sounding! 5 forks, my friend!

chihuahua 9 months, 3 weeks ago said:
I love this Lorraine. Keeping my husband in mind, all I'd have to do is use Fat Free Milk or Low Fat Soy Milk instead of the Half and Half. Maybe use a little less butter. I think it would work. The recipe is fabulous though. Thank you for posting it.

Chichi

gagagrits 9 months, 3 weeks ago said:
This is one beautiful recipe, definitely a keeper, thanks for the post..........:)

Add a Comment