Monday, September 03, 2007

La Festa al Fresco - 2007

Lisa and Ivonne are hosting an event called La Festa al Fresco the premise of which is to prepare a dish using seasonal ingredients. Lisa talked about something that grows in your area and I'm not sure whether scallops count? They are certainly seasonal and are in season right now. Prices vary wildly from $10.33 a dozen down to $6.95 when they're on special. My husband was out for dinner one night last week and since he doesn't care for scallops mixed with stuff like pasta and veggies I decided to create a special dinner for myself. It wasn't half bad although I think I need to fiddle with it to make a sauce that's tasty yet not too calorific. Next time I think I'll leave the mushrooms out.

Sautéed Vegetable and Scallop Pasta
Serves 1


1 dozen scallops
1 zucchini
½ a red pepper
2 shallots
1 nice juicy ripe red tomato
Olive oil
Splash of cream
Splash of white wine
Pasta of your choice – fusili or rotini is nice


Slice the vegetables as desired

Saute in a little olive oil and set aside
Meanwhile, cook your pasta in plenty of boiling, salted water

Drain the pasta
Rinse, pat dry and trim off any icky bits on the scallops

Scooter hopes she'll get lucky with a stray scallop trimming...

Sear the scallops
Mix everything together
Grind some cracked pepper over it
Garnish with parsley or parmesan if desired


Lis said...

Hell yes scallops count! So this is the dinner you were talking about.. ohhh God, Morv, it looks delicious. I never think of using my scallops in a pasta dish like this.. it's perfect! Thank you so much, sweetie!

K definitely missed out on this one. =)


Peabody said...

I hope Scooter got lucky with the scallops...they do look good.

Deborah said...

I love scallops - this looks delicious!

Elle said...

Tomatoes, peppers, zucchini are all so summery and then you add scallops...perfect! Don't blame Scooter a bit.
BTW, you've been tagged for the Schmooze Award :)

Ivonne said...


Sorry it took me so long to thank you for coming to the party and for bringing along this incredible salad. I love scallops in anything!