Pasta Primavera With Scallops
from Sticky, Gooey, Creamy, Chewy
1 lb. pasta of your choice (I used linguini.)
1/4 cup extra virgin olive oil
1 stick of butter
1 large sweet onion, very thinly sliced
3 cloves garlic, minced
2 carrots, julienned
1 red bell pepper, julienned
2 cups fresh asparagus tips
2 cups fresh shucked English peas or frozen green peas
2 medium zucchini, julienned
2 medium yellow squash, julienned
2 cups sliced mushrooms (I used the regular button variety.)
1 lb dry packed sea scallops, sliced in half horizontally
1 cup dry white wine
1 cup chicken stock (Canned broth is just fine.)
2 cups half and half
Salt and pepper to taste
1/4 tsp freshly grated nutmeg
Zest of 1/2 a lemon
Fresh herbs of your choice for garnish
Fill a large stock pot with water and bring to a boil. When boiling, add asparagus and fresh peas, if using, and blanch for 1-2 minutes. Fish out the vegetables and "shock" in a bowl of ice water. Drain and set aside. Then, cook pasta until al dente. Drain pasta and toss with a little olive oil to keep it from sticking and clumping. Set aside.
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, about 5 minutes. Remove to a large lowl and set aside.
Add a little more oil and butter to the skillet if needed and add the carrots and red pepper. Saute about 5 minutes until tender. Add the zucchini, squash, mushrooms, peas and asparagus, and saute about 2-3 minutes more. Remove and add to the bowl with the onions.
Turn the heat to medium-high, add a little more oil and butter and add the scallops, in a single layer. Saute until lightly carmelized, about 1 minute per side, depending on the thickness of the scallops. Remove to a plate and set aside.
Add wine and broth to the skillet and bring to a boil, scraping up any brown bits. Reduce heat to medium and keep to a low boil until liquid is reduced by about 1/2. Add half and half, salt, pepper and nutmeg, stir and continue to simmer a few minutes until cream begins to thicken.
Add vegetables and scallops back to the skillet and heat through. Toss with pasta and top with lemon zest and herbs.