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Sicilian Scallops Shells

1 lb. sea scallops, cut horizontally into 1/3" slices
1 1/2 tbsp. extra virgin olive oil
1 red onion, diced
3 zucchini, sliced thinly
1 bunch green onions, cropped and chopped
2 cups mushrooms, quartered
3 cloves garlic, chopped
2 tbsp. fresh basil, chopped
2 tbsp. fresh oregano, chopped
1/3 cup clam juice
2 tbsp. lime juice
1 1/2 tbsp. lime zest
1/3 cup dry white wine
1 tbsp. tomato paste
1/2 tsp. each, salt & pepper
1/3 cup fat free half & half
1/2 cup grated smoked mozzarella cheese
3/4 lb. small shell pasta

Slice and dice all ingredients before starting preparations. Put your serving
dishes inside 250 degree oven for at least 20 minutes before dishing up.
Critical that your dishes be warm to accommodate the cooked pasta!
Cook pasta according to package directions, drain and rinse.
In large sauce pan heat olive oil, sauté onions, zucchini, and mushrooms
for 5 minutes. Add garlic and cook 2 more minutes. Add wine, herbs, zest,
lime juice, wine, tomato paste and salt & pepper. Simmer 2 minutes, add scallops
cooking for 5 minutes, then add half & half. In large bowl, toss pasta,
cheese, scallop vegetable mix. Blend and serve on heated serving plates.
Makes 4 - 6 servings.

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