spring scallop and prawn pasta
(1 rating)
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This recipe is from the Market of Choice. Very tasty!
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(1 rating)
Ingredients For spring scallop and prawn pasta
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2 + 1 xtra Tbspextra virgin olive oil
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1/2 lblarge prawns, cleaned, deveined, tails off
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1/2 lbbay scallops
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1/2 Tbspfresh garlic, minced
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1 Tbspfresh lemon zest
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1/2 Tbspfresh thyme, chopped
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2 Tbspbutter
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1/2 cdry white wine
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1/2 lbasparagus, root end removed
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8 ozfrozen artichoke hearts
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2 + 1 xtra Tbsplemon juice, freshly squuezed
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salt and pepper to taste
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1/2 lblinguine or fettucini
How To Make spring scallop and prawn pasta
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1Preheat oven to 350 degrees. Toss artichoke hearts with 1 tablespoon olive oil and a pinch of salt and pepper. Roast 8 minutes. Add asparagus and cook 5 minutes more. Squeeze 2 Tablespoons lemon juice over vegetables and keep warm.
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2Meanwhile, boil pasta in salted water until al dente, approx 4-5 minutes. Drain, toss with a little olive oil to keep from sticking, and keep warm.
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3Over medium heat, warm 2 tablespoons olive oil in sauce pan or skillet and sear scallops for 2 minutes ( allow to cook, untouched, until crust develops and center begins to turn white). Turn scallops and add prawns, butter and garlic. Saute until prawns are almost opaque, approximately 2 minutes. Add wine and 1 tablespoon lemon juice, cooking 2 minutes more. Season with salt and pepper to taste, toss together with lemon zest and fresh thyme.
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4Serve seafood atop plated artichoke hearts, asparagus and pasta. Drizzle sauce over all.
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