Prep time: 20 minutes
Serves 4
Ingredients:
12 oz/340g short curly pasta (although any will do, I used Eddie’s Vegetable Corkscrews)
2 large shallots, finely sliced
1 large clove garlic, minced
2.2 lb/1 kg fresh scallops
2 large handfuls of snow peas
1 tbsp olive oil
¼ - ½ cup white wine
2-3 tbsp freshly chopped parsley and basil
Freshly ground pepper
Directions:
1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes), drain and place in a large serving bowl. Cover to keep warm while you do the finishing touches to the scallops.
2. In the meantime, in a large skillet, heat the oil over medium heat and sauté the shallots and garlic until the shallots soften and the aroma makes you moan…2-3 minutes is all it takes.
3. Add the scallops and cook for 2 minutes or so per side. Add the snow peas, herbs, pepper and the white wine and cover. Allow the scallops to poach in the white wine for 3-4 minutes (a little longer if the scallops are large).
4. Scoop the scallops and snow peas over the pasta. Turn the heat up to high and return the skillet to the heat. Allow the sauce to come to a boil and reduce a bit (1-2 minutes) and pour over the pasta. Toss and serve adding some more fresh herbs and pepper.
Related links: Food & Drink Presto Pasta Nights Food Blogging EventEasy Cooking pasta, recipes, scallops
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