penne with seared scallops and asparagus

last bite


hopefully most of you enjoyed a better holiday weekend than i. sure, we went to a great beachside party on friday, but the rest of the weekend was plagued with bad weather. no more beach, no tennis, no bbq, no nothing! but ahh, there's always my faithful blog! :)

so back to the photoshop vault for another dish we made back in may. i love pasta with seafood. it's the ultimate easy dinner that leaves you completely satisfied without feeling overstuffed. and as always, simple is better. and for that reason, make sure to befriend a good fish monger and get the freshest pieces of goodies available. we're lucky enough to have a great source at the farmer's market. it makes all the difference in the world. and their fresh scallops are just to die for.



penne with seared scallops and asparagus: serves 4

1 lb penne (or other bulky pasta)
1 lb sea scallops, cleaned and muscle pulled off (make sure they are dry, not treated)
1 bunch asparagus, cut on 1/2" bias
3 leeks, cleaned and sliced
olive oil
salt + pepper
old bay
white wine
chopped chives

1. heat olive oil in skillet on medium high. season scallops (toss in bowl to coat) and then gently place scallops in skillet to sear. don't touch scallops until they can easily release from the pan. gently turn over, and cook for another 2-3 minutes (rough time estimate; they are done when you touch them and they bounce back).

2. take scallops out of pan. add leeks and caramelize for about 5 minutes. add wine to de-glaze and scrape off the fond.

3. meanwhile, cook pasta according to directions. reserve water to blanch asparagus. add to pan with leeks, and add scallops too. mix, and heat through a little if necessary. combine with pasta and chopped chives and mix gently.

like this dish? try this recipe too.