Spring Scallop and Prawn Pasta

Spring Scallop And Prawn Pasta Recipe

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Cindee Vett


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

★★★★★ 1 vote


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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
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

How to Make Spring Scallop and Prawn Pasta


  • 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.
  • 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.
  • 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.
  • 4Serve seafood atop plated artichoke hearts, asparagus and pasta. Drizzle sauce over all.

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About Spring Scallop and Prawn Pasta

Course/Dish: Pasta, Seafood

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