Scallop and Zucchini Flower Pasta
ready in 40 min.
- 12 ounces
- 2 tablespoons
olive oil (divided; plus extra for drizzling)
shallot (peeled and finely chopped)
- 1 ½ cups
Scallop (rinsed and thinly sliced)
- ¼ cup
dry white wine
- 1 tablespoon
- 2 cloves
garlic (peeled and minced)
- 2 cups
fresh Asparagus (rinsed; trimmed and cut into 2-inch pieces)
- 2 tablespoons
zucchini blossom (pistil and stamen removed and gently rinsed)
freshly ground Black pepper (to taste)
Parmesan cheese freshly grated (optional)
In a large pot, bring the water for the pasta to a boil. Prepare the pasta according to the package instructions. Drain well
Meanwhile, heat 1 tablespoon olive oil in a saute pan. Add the shallots and cook until soft and translucent, about 5 minutes. Add scallops and cook for about 2 minutes or until just cooked through. Deglaze the pan with white wine and reduce by liquid by half. Transfer shallots and scallop mixture to a large bowl and keep warm.
Melt butter and remaining oil in the same saute pan. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the asparagus and toss to to coat. Cook for several minutes. Add water and cook until tender, about 7 additional minutes. Transfer asparagus to the bowl with the scallop mixture.
Add zucchini blossoms to the saute pan and cook until barely wilted and still bright orange, about 2 to 4 seconds per side.
Combine the cooked pasta and the asparagus and scallop mixture. Drizzle with olive oil and toss well. Divide between bowls and top with zucchini flowers. Season with cracked black pepper and Parmesan cheese. Serve.