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Recipe: Scallop & Zucchini Spaghettini
Toss traditional red sauce or cream pasta aside and give something new a taste. Read on to find out more…
“Earthy wines with a tart acidity allow seafood like lightly sautéed scallops to shine,” sommelier Kara Maisano explains.
When looking for a white wine to pair with a dish like this scrumptious Scallop and Zucchini Spaghettini from Adam D’Sylva, give the beautifully layered Saddleback Pinot Gris a try. You won’t be disappointed.
Recipe: Scallop and Zucchini Spaghettini
You’ll need:
- 500g good quality spaghettini
- Rock salt for pasta water
- 20 scallops
- 2 zucchinis, coarsely grated
- 5 cloves garlic, chopped
- 2 long red chillies
- 150ml olive oil
- 1 bunch flat leaf parsley, washed and chopped
- Sea salt and fresh black pepper to season
This recipe serves 4.
Method:
Step 1. In a large pot of boiling water, add salt and spaghettini and cook until al dente. Reserve about 1½ cups of pasta water before draining.
Step 2. In a heavy based pot, sauté the chilli and garlic in olive oil until aromatic. Add zucchini and cook for a further 10 minutes.
Step 3. Add a cup of the reserved pasta water.
Step 4. Sear the scallops in a hot fry pan.
Step 5. Add scallops and parsley to the pot and cook for a few minutes.
Step 6. Add ½ cup of pasta water and the pasta to the mix. Stir vigorously to emulsify the oil, water and pasta. It should result in a velvety sauce. To finish, season with salt and black pepper to taste.
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