This is such a beautifully simple recipe, but so fresh and light. The ideal way to inject a little spring luxe into your evening by marrying sweet soft scallops with fresh peas, savoury asparagus spears, pan-fried buttery zucchini and just a hint of creme fraiche to add a creamy luxe touch. Just add a sprinkle of parmesan if that’s to your taste or as I like to do myself; a drizzle of really good quality olive oil, a healthy dose of freshly cracked black pepper and a crush of decadent sea salt…
Serves 2, multiplies perfectly
12 Large – sized Scallops (I use frozen for pasta dishes)
12 pitted black Olives
12 Asparagus spears, woody stalks removed
12 Fresh Basil leaves, roughly chopped but left large
2 Long Zucchini, top and tailed and Julienne cut
2 Cloves of garlic, crushed
1 cup of frozen peas rinsed well in ice-cold water
Enough Spaghetti, cooked according to packet instructions (I use whole-wheat)
Butter for pan-frying
200g tub of Creme fraiche (cream cheese is also a lovely substitution for this)
Salt & Fresh-milled black pepper to taste.
In a large non stick frying pan cook the frozen scallops on a low heat turning after 5 minutes until starting to get a crisp golden colour. remove with a slotted spoon and set aside.
Leaving the juices from the cooked scallops in the pan, add a good drizzle of olive oil and a small know of butter and allow the flavours to cook together for 2 minutes on a medium heat, add the zucchini and allow to cook. Once the zucchini starts to brown throw in the asparagus tips, basil and garlic and olives, and turn up to high.
After 2 minutes add the peas and remove the pan from the heat, stir in the 200g of creme fraiche and stir well. Season to taste. return the pan to the heat and turn it down to medium.
Add the scallops and spaghetti, toss the sautéed veg in its cream sauce along with your spaghetti and serve immediately.
VEGETARIAN & VEGAN TIP
This recipe works incredibly well without the dairy products and or the scallops. A topping of finely chopped herbs and scallion and a good squeeze of lemon or lime give a nice zingy finish.
Add half a cup of dry white vermouth to the pan along with the creme fraiche and allow to reduce and cook the alcohol off before adding the scallops at the last stage.