Saffron Linguini with Scallops
Ingredients:
1 package of Rossi Pasta Saffron Linguini
1 pound fresh sea scallops
12 stalks fresh asparagus
1 cup sugar peas (shucked)
2 tablespoons extra virgin olive oil
3 tablespoons butter
fresh thyme
fresh ground black pepper
zest of 1 lemon
DIRECTIONS:
1. Add water to the pasta pot and begin heating while prepping asparagus. Fill sauce pan with about 1-2 inches of water and begin boiling.
2. Rinse and shuck sugar peas. Clean asparagus and trim off ends. Cut on a diagonal into pieces approximately 3 inches long. Place asparagus and peas in boiling water for just a minute, covering pan.
3. Turn heat off letting them steam for no longer than 2 minutes. Pour into strainer and immerse in ice water, to keep the vegetables from getting overcooked and losing color. Drain and set aside.
4. Heat medium size sauté pan over a high heat then add olive oil. Turn heat down slightly then add tablespoons of butter to pan and melt evenly. Add scallops allowing them to brown on one side, approximately 2 minutes, depending on size.
5. Turn scallops and let brown on other side, then add in the asparagus and peas. Stir in last tablespoon of butter keeping the scallops, peas, and asparagus warm while finishing the pasta.
6. Put pasta in boiling water, cooking it to package specifications. Strain pasta and put in large serving bowl pouring buttered scallops, asparagus, and pea mixture over the top. Toss lightly then sprinkle with fresh thyme and ground pepper. Garnish with lemon zest.
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