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



  • 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


  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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About Spring Scallop and Prawn Pasta

Course/Dish: Pasta, Seafood

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