Lime Capellini with Seared Scallops

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Lime Capellini with Seared Scallops

Level: Beginner

Makes: 4 servings

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Ingredients

For the pasta:

3 tablespoons olive oil
1/4 cup finely diced shallots (1 medium)
2 large garlic cloves, minced
1 cup dry white wine
250 grams capellini pasta
4 cups spiralized zucchini noodles or replace zucchini with double the amount of capellini
4 teaspoons grated lime zest
2-4 tablespoons fresh lime juice
1 cup chopped flat leaf parsley (loosely packed)
2/3 cup freshly grated parmesan (+ extra for serving)
salt & pepper to taste

For the scallops:

1 tablespoons butter
2 tablespoons olive oil
12-15 large scallops, patted dry
1 large clove garlic
salt & pepper to taste

Recipe Notes

To smash a garlic clove simply place the flat side of the blade of a chef's knife on top of the clove and push down with the heel of your hand.

Instructions

For the Pasta: Bring in a large pot of salted water to a boil and prep all of your ingredients: this dish comes together quickly so have them stove-side.

In a large heavy bottomed frying pan, heat the 3 tablespoons of olive oil over medium heat. Add the shallots and saute until the shallots are transparent, about 2-3 minutes.

Add the crushed garlic and saute until transparent and fragrant, being careful not to burn the garlic, about 1 minute. Add the white wine and continue to cook until it's reduced by half.

While the sauce reduces, add the pasta to the water and sear the scallops*. Don't throw out your pasta water.

One the wine has reduced, add the zucchini noodles to the garlic wine pan and toss. Add the cooked pasta to the sauce along the lime juice, lime zest, parsley and grated parmesan and toss gently with tongs, adding pasta water to loosen the pasta as needed. Season with salt and pepper and serve topped with the seared scallops, parsley and extra parmesan.

*For the scallops, heat a separate large frying pan over medium-high heat and season the scallops with a sprinkle of salt. Add the remaining 2 tablespoons of olive oil and the butter over medium-high heat along with the smashed garlic clove to the pan and once the butter has melted, cook the scallops on each side until golden brown. Be careful not to overcook the scallops or over-crowd the pan. Place the scallops on top of the finished pasta and serve!

FRAICHE FOOD FULL HEARTS BY JILLIAN HARRIS & TORI WESSZER

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Posted by Lakehouse Home Store from Fraiche Foods, Full Hearts on 4th Feb 2024

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