The twisted shape of the gemelli makes it the perfect pairing for the chunky vegetables and scallops in this seafood-and-pasta duo of Seared Scallop Gemelli with Asparagus, Snap Peas, and Pecorino
8 ounces gemelli
2 ounces pancetta, chopped
3 tablespoons extra virgin olive oil, divided
1 sweet onion, chopped
4 garlic cloves, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas
1/3 cup dry vermouth
2 tablespoons chopped fresh tarragon
1 pound sea scallops
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons unsalted butter
3/4 cup freshly grated Pecorino Romano cheese
How to Make It
Cook pasta in boiling salted water according to package directions; drain.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp, stirring occasionally. Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally. Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes. Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute. Remove from heat.
Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet, and cook 2 to 3 minutes on each side or until browned.
Return large skillet to cooktop. Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts. Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta.
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