This meal was an interesting experiment and although I did end up cooking it all pretty nicely, it was a gentle reminder that I still don’t really love scallops despite wishing that I did. However, if you do fancy yourself a scallop lover though I think you’ll really like this meal as it was simple but packed some nice flavor. If you’re not a scallop person find another awesome protein to go with this pasta, or just eat the pasta as your main. The fresh farmers market veggies made the whole thing super flavorful and nutrient dense.
What I Used:
- 2 scallops (per person) + 3 shrimp (per person)
- 2 cups diced yellow squash (mine were from the farmers market!)
- 1 small yellow/white onion diced
- 2 cups cherry tomatoes (also from the farmers market)
- 1/4 head of finely chopped black kale (eyeball how much salad you want for this part, also from the FM)
- a few sprigs of parsley (fine chop)
- 1 whole lemon (zest & juice)
- Grapeseed Oil (or other oil of your choice, EVOO), Salt & Pepper
How to: (Steps 2, 3, & 4 done at the same time)
- In a small bowl mix the finely chopped parsley with the lemon juice, lemon zest, and a glug of oil. Whisk until it turns into a vinaigrette & set aside.
- In a pyrex pan or baking sheet drizzle the tomatoes with oil and a pinch of salt and place in the oven on broil for about 8 minutes giving it an occasional shake. Tomatoes will be blistered and starting to fall apart when ready
- In a large saute pan, saute the onion and squash on high heat in oil until golden (about 10 minutes) then add the blistered tomatoes continuing to cook on low heat and blending into a thick veggie stew/sauce
- Boil water with salt for your pasta and cook per package instructions, for the Trader Joe’s Quinoa & Brown Rice Pasta I cook for 8 mines. Strain the pasta and add it right to the saute pan of squash and give it a nice mix. keep on very low heat
- In another small saute pan sear your scallops on high heat with a pinch of salt and pepper for about 3 minutes on each side or until totally golden. Remove and let rest for a few minutes while you do the same with the shrimp, they may only take a minute or so on each side until pink.
- Serve the plate with a heap of veggie pasta, 2 scallops and 3 shrimp, and a handful of fluffy kale. Drizzle the kale and seafood with your parsley and lemon vinaigrette and voila!