spring scallop and prawn pasta

★★★★★ 1 Review
CindeeV avatar
By Cindee Vett
from Eugene, OR

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

★★★★★ 1 Review

Ingredients For spring scallop and prawn pasta

  • 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
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How To Make spring scallop and prawn pasta

  • 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.

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