1 lb. pasta of your choice (I used linguini.)
1/4 cup extra virgin olive oil
1 stick of butter
1 large sweet onion, very thinly sliced
3 cloves garlic, minced
2 carrots, julienned
1 red bell pepper, julienned
2 cups fresh asparagus tips
2 cups fresh shucked English peas or frozen green peas
2 medium zucchini, julienned
2 medium yellow squash, julienned
2 cups sliced mushrooms (I used the regular button variety.)
1 lb dry packed sea scallops, sliced in half horizontally
1 cup dry white wine
1 cup chicken stock (Canned broth is just fine.)
2 cups half and half
Salt and pepper to taste
1/4 tsp freshly grated nutmeg
Zest of 1/2 a lemon
Fresh herbs of your choice for garnish
..
Fill a large stock pot with water and bring to a boil. When boiling, add asparagus and fresh peas, if using, and blanch for 1-2 minutes. Fish out the vegetables and "shock" in a bowl of ice water. Drain and set aside. Then, cook pasta until al dente. Drain pasta and toss with a little olive oil to keep it from sticking and clumping. Set aside.
Fill a large stock pot with water and bring to a boil. When boiling, add asparagus and fresh peas, if using, and blanch for 1-2 minutes. Fish out the vegetables and "shock" in a bowl of ice water. Drain and set aside. Then, cook pasta until al dente. Drain pasta and toss with a little olive oil to keep it from sticking and clumping. Set aside.
..
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, about 5 minutes. Remove to a large lowl and set aside.
...Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, about 5 minutes. Remove to a large lowl and set aside.
Add a little more oil and butter to the skillet if needed and add the carrots and red pepper. Saute about 5 minutes until tender. Add the zucchini, squash, mushrooms, peas and asparagus, and saute about 2-3 minutes more. Remove and add to the bowl with the onions.
..
Turn the heat to medium-high, add a little more oil and butter and add the scallops, in a single layer. Saute until lightly carmelized, about 1 minute per side, depending on the thickness of the scallops. Remove to a plate and set aside.
Turn the heat to medium-high, add a little more oil and butter and add the scallops, in a single layer. Saute until lightly carmelized, about 1 minute per side, depending on the thickness of the scallops. Remove to a plate and set aside.
..
Add wine and broth to the skillet and bring to a boil, scraping up any brown bits. Reduce heat to medium and keep to a low boil until liquid is reduced by about 1/2. Add half and half, salt, pepper and nutmeg, stir and continue to simmer a few minutes until cream begins to thicken.
Add wine and broth to the skillet and bring to a boil, scraping up any brown bits. Reduce heat to medium and keep to a low boil until liquid is reduced by about 1/2. Add half and half, salt, pepper and nutmeg, stir and continue to simmer a few minutes until cream begins to thicken.
...
Add vegetables and scallops back to the skillet and heat through. Toss with pasta and top with lemon zest and herbs.
Add vegetables and scallops back to the skillet and heat through. Toss with pasta and top with lemon zest and herbs.
...