Spring Scallop and Prawn Pasta
This vegetable and seafood pasta makes an excellent entrée. Punctuated with fresh lemon, garlic and spices, serve it with garlic bread and a green salad for a complete meal. Serves 2.
2 T + 1 T extra virgin olive oil
1/2 lb lg tail-off prawns (appox. 12)
6 lg scallops or 1/2 lb small bay scallops
1/2 T fresh garlic, minced
1 T fresh lemon zest
1/2 T fresh thyme, chopped
2 T butter
1/2 c dry white wine
salt and pepper, to taste
1/2 lb asparagus spears, root end removed
8 oz frozen artichoke hearts
2 T + 1 T lemon juice, fresh squeezed
1/2 lb fresh linguine or fettuccine
Preheat oven to 350 degrees. Toss artichoke hearts with 1 T olive oil and pinch of salt and pepper. Roast 8 min. Add asparagus and cook 5 min more. Squeeze 2 T lemon juice over vegetables and keep warm.
Meanwhile, boil pasta in salted water until al dente, approx. 4-5 min. Drain, toss with a little olive oil to keep from sticking and keep warm.
Over med heat, warm 2 T olive oil in sauté pan or skillet and sear scallops for 2 min (allow to cook untouched until crust develops and center begins to turn white). Turn scallops and add prawns, butter and garlic. Sauté until prawns are almost opaque, approx. 2 min more. Add wine and 1 T lemon juice, cooking 2 min more. Season with salt and pepper to taste and toss together with lemon zest and fresh thyme.
Serve seafood atop plated artichoke hearts, asparagus and pasta. Drizzle sauce over all.