Thursday, 9 October 2014

Pasta with Scallops, Asparagus and Broad Bean Cream Sauce

What joy, fresh scallops, new asparagus and broad beans from the garden. Cooked quickly and simply to bring out the best of Spring produce. I like the texture of the puréed beans, however, they do not need to be mashed. This is a good way to use up the ends of asparagus, keep the asparagus tips for stir fry or a dish where you need spears and slice the tougher ends. Omit the Parmesan if you do not like Parmesan with seafood. Prawns can be substituted for the scallops.

Pasta with Scallops, Asparagus and Broad Bean Cream Sauce

20 scallops ( allow 4 -6 scallops per portion or use 3-4 prawns  per person cut in half lengthwise
1 cup thinly sliced asparagus, blanched
1 cup double prodded broad beans, mashed or puréed
1 cup cream
2 cloves garlic, crushed
1/3 cup Parmesan
Pinch of chilli flakes
Freshly ground black pepper and salt
A little oil, preferably lemon infused
4 -6 cups cooked pasta, I like penne.

Extra Parmesan to serve

Cook pasta according to instructions on packet. Retain some of the water when draining cooked pasta.

Heat a little oil in a pan and quickly sear the scallops.

Add broad beans, asparagus, gently stir, then add garlic, cream, Parmesan, chilli, pepper and salt to taste.

Toss in hot cooked pasta, adjust consistency with some of the pasta water. The sauce should just coat the pasta.

No comments:

Post a Comment