Spring Scallop And Prawn Pasta Recipe

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Spring Scallop and Prawn Pasta

Cindee Vett

By
@CindeeV

This recipe is from the Market of Choice. Very tasty!


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Ingredients

2 + 1 xtra Tbsp
extra virgin olive oil
1/2 lb
large prawns, cleaned, deveined, tails off
1/2 lb
bay scallops
1/2 Tbsp
fresh garlic, minced
1 Tbsp
fresh lemon zest
1/2 Tbsp
fresh thyme, chopped
2 Tbsp
butter
1/2 c
dry white wine
1/2 lb
asparagus, root end removed
8 oz
frozen artichoke hearts
2 + 1 xtra Tbsp
lemon juice, freshly squuezed
salt and pepper to taste
1/2 lb
linguine or fettucini

Directions Step-By-Step

1
Preheat 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.
2
Meanwhile, 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.
3
Over 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.
4
Serve seafood atop plated artichoke hearts, asparagus and pasta. Drizzle sauce over all.

About this Recipe

Course/Dish: Pasta, Seafood