Well, I've been promising Paul some seafood, so I thought I'd make him the following recipe:
* Exported from MasterCook *
Primavera with Seared Seafood
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish-Shellfish-Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
4 jumbo shrimp
4 large sea scallops
1/2 teaspoon fresh lemon zest
1/2 cup broccoli florets
1/2 cup asparagus tips
1/3 cup diced onion
1/3 cup bell pepper -- (yellow and/or orange)
1 teaspoon minced garlic
1/8 teaspoon red pepper flakes
3 ounces linguine -- or tagliatelle
3 1/2 ounces goat cheese
3/4 cup cherry tomatoes -- halved
1/4 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 small lemon -- cut into 2 wedges
Bring a pot of salted water to a boil for the pasta.
Toss the seafood, zest, and seasonings in 1 tablespoon of oil and set aside.
Sweat the broccoli, asparagus, onion, and bell pepper in 1 tablespoon oil in a large nonstick skillet over medium heat. Cook until the onion begins to turn translucent, about 5 minutes., then add the garlic and red pepper flakes. Sauté 1 minute longer.
Cook the pasta in boiling water.
Add 1/2 cup of the pasta water to the vegetables and simmer until they are crisp-tender, about 2-3 minutes.
Stir in the goat cheese until melted, then add the tomatoes, peas, parsley, and seasonings.
Transfer the cooked pasta from the water to the pan using tongs; toss to coat with sauce. Keep the pasta warm over very low heat.
Heat a nonstick skillet over medium-high. Sear the scallops until browned on one side, about 2 minutes. Turn them over, add the shrimp, and cook the seafood for an additional 4-5 minutes or just until the scallops and shrimp are firm.
To serve, divide the pasta and vegetables between 2 plates, top with seafood, garnish with lemons.
Source:
"CAH Issue 63"
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* Exported from MasterCook *
Primavera with Seared Seafood
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish-Shellfish-Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
4 jumbo shrimp
4 large sea scallops
1/2 teaspoon fresh lemon zest
1/2 cup broccoli florets
1/2 cup asparagus tips
1/3 cup diced onion
1/3 cup bell pepper -- (yellow and/or orange)
1 teaspoon minced garlic
1/8 teaspoon red pepper flakes
3 ounces linguine -- or tagliatelle
3 1/2 ounces goat cheese
3/4 cup cherry tomatoes -- halved
1/4 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 small lemon -- cut into 2 wedges
Bring a pot of salted water to a boil for the pasta.
Toss the seafood, zest, and seasonings in 1 tablespoon of oil and set aside.
Sweat the broccoli, asparagus, onion, and bell pepper in 1 tablespoon oil in a large nonstick skillet over medium heat. Cook until the onion begins to turn translucent, about 5 minutes., then add the garlic and red pepper flakes. Sauté 1 minute longer.
Cook the pasta in boiling water.
Add 1/2 cup of the pasta water to the vegetables and simmer until they are crisp-tender, about 2-3 minutes.
Stir in the goat cheese until melted, then add the tomatoes, peas, parsley, and seasonings.
Transfer the cooked pasta from the water to the pan using tongs; toss to coat with sauce. Keep the pasta warm over very low heat.
Heat a nonstick skillet over medium-high. Sear the scallops until browned on one side, about 2 minutes. Turn them over, add the shrimp, and cook the seafood for an additional 4-5 minutes or just until the scallops and shrimp are firm.
To serve, divide the pasta and vegetables between 2 plates, top with seafood, garnish with lemons.
Source:
"CAH Issue 63"
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Don't wait too long to tell someone you love them.
Billy
Billy
Just take it with a grain of salt if I say something that doesn't make sense.
