Spring Scallop Pappardelle



Last Sunday, I spent the afternoon with my friend Matt traveling from the Italian market to The Fresh Market picking up ingredients that spoke to us. Great prosciutto and locatelli cheese at Giacamos, the most beautifully packaged Cipriani pappardelle pasta, scallops, asparagus at The Fresh Market and fresh basil from the local shared garden. With no specific direction in mind, we put together a splendid dish that was enjoyed in my completed backyard garden. With my climbing rose bush in full bloom and a reflective glass of rose wine, it wasn’t too bad of a Sunday supper.

I encourage a similar adventure and outdoor meal this weekend.

Spring Scallop Pappardelle

  • 1 tablespoon each, butter and olive oil
  • 8 scallops
  • 1 pound asparagus, trimmed and cut into one inch pieces
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1/8 pound prosciutto, chopped
  • grated Parmesan or locatelli cheese
  • 1/2 pound  Pappardelle pasta
  • fresh basil

In a large skillet, melt olive oil and butter on medium high heat. Meanwhile, start a large pot of salted water for boiling.

Dry the scallops, season with salt and pepper, and sear the scallops on each side until brown. Remove the scallops (they may not be fully cooked through depending on their size) and set aside. Lower the temperature to medium. Add asparagus, garlic and shallot. Saute until tender and fragrant.

While the pasta is cooking, return the scallops back to the skillet with asparagus mixture. Saute together until scallops are cooked through. When the pasta is cooked through, transfer it directly from boiling water to the skillet. Taste for seasoning – you may want to add a sprinkle of salt, pepper or even more butter (our secret).

Add fresh basil, prosciutto and cheese. Stir together. Serve hot!

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