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
Ingredients
1 dozen scallops
1 zucchini
½ a red pepper
2 shallots
Mushrooms
1 nice juicy ripe red tomato
Olive oil
Splash of cream
Splash of white wine
Pasta of your choice – fusili or rotini is nice
Salt
Pepper
Parsley
Parmesan
Method
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
Enjoy!
