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Scallop, Asparagus, Tomato and Mushroom Pasta

August 27, 2009

Bay scallops (the small guys which are cheaper than sea scallops and taste better anyway, in my opinion) were on sale the other day,

scallop pasta

scallop pasta

so I picked up about a pound of them.  I wanted to try to make a great dish I’d had at a little Italian restaurant called Rosal’s in Chicago’s Little Italy with these ingredients.   The most amazing part of the dish…aside from the biggest, best bay scallops I’ve ever had…was the Parmesan sauce, which was really just oil and grated Parmesan.  Not creamy at all.  While nothing beats the real thing, the dish I came up with wasn’t bad either.  Serves 2.


1 lb bay scallops

1/2 bunch asparagus, cut on the bias into 1 1/2″ sections

1 box button mushrooms, quartered

1 pint grape tomatoes, halved lengthwise

2-3 T olive oil

1 clove garlic, minced

1 handful fresh parsley, chopped

1/2 c white wine

3/4 c Parmesan cheese, shredded or grated

1 box spagettini, cooked according to package directions

salt and pepper, to taste


Cook pasta according to package directions and save 1/2 c cooking water.  Make sure scallops are really dry and season with salt and pepper.  Heat 1 T olive oil in a metal pan (not non-stick) over medium high heat until hot and add scallops.  Let sit without moving until browned on the bottom (about 2-3 minutes), then flip scallops and cook until cooked through (about another minute).  Remove scallops from pan.  In the same pan, add more oil if needed and add garlic, stirring for 30 seconds.  Add white wine and deglaze the pan, scarping up any bits on the bottom.  When the wine is mostly evaporated and there is only 2 tablespoons left, add the asparagus, tomatoes and mushroom and saute until vegetables are tender, about 5 minutes (add more oil if needed).  Taste and season the vegetables with salt and pepper.  Add drained pasta, 1/4 c pasta water, paresley and Parmesan to the pan with the vegetables and toss to combine.   Add more pasta water to moisten the pasta, if needed.  Top with the scallops and serve.

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