March 03, 2008
Scallop & Artichoke Pasta
Ingredients:
10 oz frozen artichoke hearts, defrosted
3 cloves garlic, minced
1 small onion, diced
1 lb small scallops
1/2 cup toasted bread crumbs
1/3 cup grated Parmesan
3 tablespoons olive oil
1 teaspoon lemon zest
juice of one lemon
handful fresh parsley, chopped
12 oz hot pasta*
Directions:
In a large skillet, heat the oil. Add the garlic and onion. Saute until just fragrant. Add the scallops, artichokes and lemon juice and cook until the scallops are almost opaque. Add the zest and parsley. Cook 1 minute. Remove from heat and toss with the bread crumbs, cheese and pasta. Serve hot.
*I used skinny spaghetti but any kind of long, not too thick pasta would work.
My thoughts:
This is a tasty, simple meal that you can make in the time it takes to cook the pasta. I like how it combines staples (bread crumbs, pasta) with fresh seafood and seasonal fruit which makes it a great late Winter dinner. It seems fresh and light but doesn't call for anything that isn't readily available (or tasty!) in Winter.
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10 Comments:
This looks like a really good meal that I have all the ingredients for. I always prefer seafood to meat.
Hi Rachel...ooh, that looks good! Great blog BTW!*smile*
How funny! I whipped up an almost identical dish just a few nights ago. So simple and so delicious!
Umm.. you're making me hungry.
Very hungry.
Oh my goodness, this looks fantastic!!! This ones going in the "To Make" folder.
This looks fantastic. I have been on a huge artichoke kick lately -- I just made a risotto with artichoke hearts the other day. BTW, I love the bowl in the picture. Where did you get those?
Hey Becky!
I bought the bowl a few years ago at an Asian market. It is a pretty common pattern/bowl type, I've seen it at a lot of Asian groceries and food/household stores.
wow yum. want to pacakge that up and send me some?
this is fantastic! I think artichoke is in season, good time to try it with your recipe!
Hello!
Beautiful blog!! This Scallop & Artichoke Pasta looks great!! I would eat it!!
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