spring scallop and prawn pasta
This recipe is from the Market of Choice. Very tasty!
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Ingredients
- 2 + 1 xtra tablespoons extra virgin olive oil
- 1/2 pound large prawns, cleaned, deveined, tails off
- 1/2 pound bay scallops
- 1/2 tablespoon fresh garlic, minced
- 1 tablespoon fresh lemon zest
- 1/2 tablespoon fresh thyme, chopped
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/2 pound asparagus, root end removed
- 8 ounces frozen artichoke hearts
- 2 + 1 xtra tablespoons lemon juice, freshly squuezed
- - salt and pepper to taste
- 1/2 pound linguine or fettucini
How To Make spring scallop and prawn pasta
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Step 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.
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Step 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.
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Step 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.
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Step 4Serve seafood atop plated artichoke hearts, asparagus and pasta. Drizzle sauce over all.
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