I created this recipe years ago for a Buitoni contest and it is one of my all time favorite recipes. And I am not saying that because it won! It combines fresh pasta, scallops, zucchini, sun-dried tomatoes, parmesan cheese, basil and lemon. Not only is it delicious, but it is colorful and beautiful on the plate, making an elegant presentation.
Notes from the Test Kitchen:
Debbie knocked it out of the park with this recipe! There are so many flavors in the sauce and zucchini, I could eat that alone. The scallops on top make this a very impressive dinner.
packaged fresh linguine
freshly ground black pepper
olive oil, divided
small shallot, minced
cloves garlic, minced
minced sun-dried tomatoes in oil, drained well
meyer lemon zest
meyer lemon juice
chopped fresh basil
finely grated parmesan cheese
oil from jar of sun-dried tomatoes
additional lemon wedges, fresh basil and grated parmesan cheese for garnish
1Prepare linguine according to package directions; set aside.
2Pat dry the scallops, season with salt and pepper; set aside.
3Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
4Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner.
5Add remaining 1 tablespoon oil to the linguine, toss to coat.
6To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!