Seared Scallops Primavera

According to the Mirriam-Webster online dictionary “primavera” means:

“Served with a mixture of fresh vegetables (as zucchini, snow peas, and broccoli) and is usually used postpositively (as in Pasta Primavera)”

The word “primavera” in Italian means spring.

This is a perfect description for Seared Scallops Primavera. The seared scallops are combined with a fresh vegetables and linguine pasta. This is a lovely recipe to herald the first of the spring vegetables, asparagus.

The pasta water added to the dish, adds a little natural thickening to the sauce from the starch released from the pasta.

As a good comic knows….the key to success is timing. The same is true of this recipe. Once you are starting to cook the scallops, you need to have pasta that is almost cooked and veggies that have been precooked, because it all comes together in a matter of minutes.

Very yummy!

Print recipe

Serves

Ingredients

1 Lb or 450 gm fresh linguine pasta
16 - 18 sea scallops (allow 4 or 5 per person)
Seafood seasoning to taste (I prefer Chef Paul Prudhommes Seafood Magic seasoning)
2 Tbsp olive oil
1 Tbsp butter
1/2 Tbsp cornstarch mixed with 2 tbsp water and 2 tbsp white wine (or just use 4 tbsp water)

Primavera Sauce

6 Strips bacon (cut into 1 1/2 inch pieces)
1 large onion (diced)
3 Cloves garlic (minced)
2 Tbsp olive oil
2 medium zucchini (sliced into 1/4 inch slices)
12 medium sized cremini mushrooms (sliced)
8 Spears asparagus (snapped at tender spot and then cut into 1 1/2 inch long pieces)
salt and freshly ground pepper to taste

Directions


Add 2 tbsp of olive oil to a large frying pan. Cook the bacon just until it starts to crisp and then add the garlic and onion. Continue to cook until the onion is softened and translucent (about 5 minutes). Add the zucchini, mushrooms and asparagus and stir fry for a couple of minutes until crisp tender. Remove the vegetable mixture to a side plate.

While the vegetables are cooking put a pot of salted water on to boil.

In the same frying pan that the vegetables have been cooking, add the 2 tbsp of olive oil and the butter and turn the burn on high. Season the scallops.

Add the fresh noodles to the boiling salted water and set the timer for about 5 minutes (for the fresh noodles). Sear the scallops in the oil/butter, about 2 minutes per side. Turn the heat down, add the vegetable mixture to the scallops and add about 1/2 cup of the pasta water to the mixture.

Test the noodles (they should be cooked through, but not soggy). Drain into a colander and rinse with a bit of fresh water.

Add enough cornstarch/water/wine mixture to the scallops to just thicken the sauce nicely. If it becomes too thick, just add a little more water. Test seasoning and adjust if necessary. You may wish to garnish with freshly grated Parmesan and/or fresh chopped basil.