Tuesday, March 27, 2012

Cheap Eats: Gemelli with Scallops

Pin It So maybe not the cheapest recipe to share, but a reasonable price none-the-less when serving four.  You could easily substitute a less expensive fish (like shrimp) or meat (like chicken) in place of the scallops.  Scallops were on sale at my local QFC, so I treated the family on Sunday. 

Not one bite left at the end of the meal.  Very Yummy.

Gemelli with Scallops, Snap Peas and Aspargus

(Source: Coastal Living Magazine March 2012)
Recipe can also be found here: http://www.myrecipes.com/recipe/seared-scallop-gemelli-asparagus-50400000119956/
(I love myrecipes.com - it's a great website for finding and storing recipes!  Try it -  you'll like it!)


  • 8 ounces of gemelli
  • 2 ounces pancetta, chopped (I used bacon)
  • 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

1. Cook pasta in boiling salted water according to package directions; drain.

2. 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.

3. 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.

4. 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.

Here's a quick reference for buying scallops :  http://culinaryarts.about.com/od/fishseafood/p/freshscallops.htm

I recommend buying scallops that are not soaked in a phosphate solution.  To prepare the scallops before cooking, let them drain well on a paper-towel lined plate (cover scallops on top with paper towel as well) to remove  any wetness.  This will help ensure a nicely browned scallop after cooking.


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