Posts: 20,453
Threads: 1
Joined: Nov 2007
I'd do a primavera....which is pretty much what Maryann has posted. I've searched for years for just the right one. With some modifications to the original (forget where I got it), I've finally managed to replicate one from a Dairy competition from Myrtle Beach area Chefs. I sure wish I could find that copy of those recipes.
* Exported from MasterCook *
Seafood and Pasta Primavera
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole tomatoes -- or 1 or 2 cups cherry or grape tomatoes halved
8 oz pasta -- uncooked rotelle
1 whole shallot -- minced
2 tablespoons Butter
8 ounces asparagus -- 1/2 inch pieces
2 whole Carrots -- peeled and chopped
1 pt Half and half
1/2 cup peas, frozen
1 1/2 teaspoons thyme -- minced
1 lb Sea scallops
In medium saucepan, bring 1 quart water to a boil. Using knife, make an x on bottom of each tomato; immerse in boiling water 30 seconds. Peel and discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes; set aside. (I just use an equivalent amount of cherry or grape tomatoes halved and skip this step.
Prepare pasta according to package directions.
Meanwhile, in large skillet, saute shallot in butter until soft, about 2 minutes. Add asparagus and carrots, cook 5 minutes, stirring frequently. Add half and half, peas and thyme. Bring to a boil; simmer until mixture reduces slightly, about 6 minutes. Add tomatoes, scallops and 1/2 teaspoon salt. Cook until scallops turn opaque, 2-3 minutes.
Drain pasta; toss with scallop mixture.
Description:
"This primavera is one of my personal favorites."
- - - - - - - - - - - - - - - - - - -
NOTES : Use 1/2 teaspoon dried thyme if fresh is not available.
Shrimp can be used in place of scallops.
Broccoli can used in place of asparagus.
Daphne
Keep your mind wide open.