Scallop and Veggie Pasta
Makes 4 servings
This weekend is supposed to be rather chilly. Try out this simple, delicious, and comforting pasta dinner packed full of spring vegetables. The creamy sauce helps warm your soul and the vegetables and scallops nourish your body for a healthy yet comforting and filling pasta dish perfect for a chilly spring weekend evening.
1 1/2 cup 1-inch pieces asparagus, about 1 bunch
1 pint cherry tomatoes
3/4 teaspoon sea salt, divided
3/4 teaspoon ground black pepper, divided
2 cups dried torcetti or casarecce pasta
3/4 cup frozen sweet peas
1 tablespoon avocado oil
12 (u-10) scallops, muscle removed and blotted dry
1 1/2 tablespoons grass-fed unsalted butter
1 large lemon zested and juiced
1 cup heavy whipping cream
3 tablespoons chopped fresh dill
Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper. Spread the asparagus and the tomatoes evenly over the pan. Spray with avocado oil and sprinkle evenly with 1/4 teaspoon each salt and pepper. Roast for 8-10 minutes or until the tomatoes have softened and the asparagus is tender. Remove from oven and set aside.
Meanwhile, bring a medium saucepan filled 3/4 the way up with salted water to a boil. Add the pasta and cook for about 6 minutes or until al dente. Add frozen peas, cook until the water comes to a boil again. Reserve ¼ cup of the pasta water. Drain the pasta and set aside.
Meanwhile, in a large skillet over medium-high heat. Add avocado oil to the pan. Once the oil is hot and swirling easily. Sprinkle the scalloped evenly with the remaining 1/2 teaspoon each salt and pepper. Gently place the scallops in the pan and add the butter. Cook the scallops for about 3 minutes per side until golden brown. Remove the scallops from the pan.
Add the lemon juice to the pan, scrape the brown bits from the bottom of the pan and add the heavy cream and the reserved pasta water. Cook until the heavy cream has reduced by half and thickened. Add the lemon zest and the dill. Add the pasta and the vegetables, stirring to combine. Divide among four bowls and serve immediately with the scallops.