Pasta with Scallops, Sundried Tomatoes and Arugula

Pasta with Scallops, Sundried Tomatoes and Arugula Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Pasta with Scallops, Sundried Tomatoes and Arugula is a delicious and elegant dish that combines the flavors of tender scallops, tangy sun-dried tomatoes, peppery arugula, and zesty lemon. This dish is perfect for a special occasion or a romantic dinner at home.

History

This recipe is a modern twist on traditional Italian pasta dishes that often feature seafood and fresh vegetables. The combination of scallops, sun-dried tomatoes, and arugula creates a harmonious blend of flavors and textures that is sure to impress your guests.

Ingredients

4 cups of cooked pasta
non-fat cooking spray
3 cloves of garlic, crushed and minced
1 lb (454 g) of scallops
0.75 cup of sliced sun-dried tomatoes
3 cups of arugula
2 tsp of grated lemon zest
0.25 cup of fresh squeezed lemon juice
fresh grated parmesan cheese (optional)

How to prepare

Cook the pasta according to the instructions on the package.
Spray a medium-sized skillet with nonfat cooking spray and heat it over high heat. Add the garlic and sauté for 1 minute.
Add the scallops and cook for about 2 minutes on each side or until they are cooked through. Set them aside and cover to keep them warm.
Drain the pasta, then add it to the scallops.
Add the tomatoes, arugula, lemon zest, and lemon juice, then toss until everything is combined.
Divide the mixture equally onto plates, then serve. Pass the Parmesan at the table.

Variations

Substitute shrimp or lobster for the scallops for a different flavor.
Add a splash of white wine to the skillet when cooking the scallops for extra flavor.

Notes

Before grating the zest, be sure to wash the outside of the lemon with warm water, a little soap then rinse thoroughly and dry with a towel. Citrus fruits are often handled by other customers and employees at the grocery store before you purchase it so washing the rind first will remove any surface dirt.

Cooking Tips & Tricks

Make sure to cook the scallops just until they are opaque and firm, as overcooking can make them tough and rubbery.

- Use high-quality sun-dried tomatoes packed in oil for the best flavor.

- Toss the pasta with the lemon juice and zest just before serving to keep the flavors fresh and bright.

Serving Suggestions

Serve Pasta with Scallops, Sundried Tomatoes and Arugula with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Sauté the garlic and scallops over high heat to quickly sear them and lock in their juices.

- Toss the pasta with the lemon juice and zest just before serving to keep the flavors fresh.

Ingredient Substitutions

Use cherry tomatoes or fresh tomatoes instead of sun-dried tomatoes.

- Substitute spinach or kale for the arugula if desired.

Make Ahead Tips

Cook the pasta and prepare the ingredients ahead of time, then assemble the dish just before serving.

Presentation Ideas

Garnish each plate with a sprig of fresh parsley or basil for a pop of color. - Serve the dish in individual pasta bowls for an elegant presentation.

Pairing Recommendations

Pair Pasta with Scallops, Sundried Tomatoes and Arugula with a crisp Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pasta with Scallops, Sundried Tomatoes and Arugula contains approximately 350 calories.

Carbohydrates

Each serving of Pasta with Scallops, Sundried Tomatoes and Arugula contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pasta with Scallops, Sundried Tomatoes and Arugula contains approximately 5 grams of fat.

Proteins

Each serving of Pasta with Scallops, Sundried Tomatoes and Arugula contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamin C from the lemon juice and arugula, as well as iron and calcium from the scallops.

Alergens

This recipe contains shellfish (scallops) and dairy (Parmesan cheese), so it may not be suitable for those with allergies to these ingredients.

Summary

Pasta with Scallops, Sundried Tomatoes and Arugula is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Pasta with Scallops, Sundried Tomatoes and Arugula is a flavorful and satisfying dish that is perfect for a special occasion or a romantic dinner at home. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is as nutritious as it is delicious. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Pasta with Scallops, Sundried Tomatoes and Arugula. It was a warm summer day, and I was visiting my friend Maria in her quaint little coastal town. Maria was known for her incredible culinary skills and always seemed to have a new recipe up her sleeve to share with me.

On this particular day, she invited me over for lunch and promised me a dish that would tantalize my taste buds like never before. As soon as I walked into her kitchen, I was greeted by the intoxicating aroma of garlic and olive oil sizzling in a pan. Maria smiled and began to tell me about the dish she was preparing.

She explained that this recipe was inspired by her travels to Italy, where she fell in love with the fresh seafood and vibrant flavors of the Mediterranean. She had learned how to make it from a local chef who had taught her the secrets of Italian cuisine. Maria then proceeded to show me how to make the pasta dish step by step, taking care to explain each ingredient and technique in detail.

First, she cooked the scallops in a hot skillet until they were golden brown and perfectly seared. The caramelized crust on the outside gave way to a tender and succulent interior that melted in my mouth with each bite. Next, she added the sundried tomatoes, which added a rich and umami flavor to the dish. Their chewy texture contrasted beautifully with the plump and juicy scallops.

As the pasta boiled in a pot of salted water, Maria tossed the arugula in a tangy lemon vinaigrette, adding a refreshing and peppery kick to the dish. She then combined all the components together, tossing the pasta with the scallops, sundried tomatoes, and arugula until everything was well coated in the flavorful sauce.

Finally, Maria plated the dish and sprinkled it with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. The colors of the dish were vibrant and inviting, with the bright green arugula standing out against the golden scallops and deep red sundried tomatoes.

As I took my first bite, I was transported to the shores of Italy, where the salty sea breeze mingled with the aromas of garlic and olive oil. The flavors were bold and complex, with each ingredient complementing the others perfectly. The scallops were tender and sweet, the sundried tomatoes added a rich and savory depth, and the arugula provided a bright and peppery finish.

Maria watched me with a knowing smile as I savored every bite, knowing that she had once again succeeded in impressing me with her culinary prowess. She explained that this dish was perfect for a special occasion or a romantic dinner for two, as it was both impressive and surprisingly easy to make.

I thanked Maria profusely for sharing this incredible recipe with me and vowed to recreate it for my own family and friends. Over the years, I have made this pasta dish countless times, each time tweaking the recipe to suit my own tastes and preferences.

As I sit here now, reminiscing about that fateful summer day when I first discovered Pasta with Scallops, Sundried Tomatoes and Arugula, I am filled with gratitude for the friends and mentors who have taught me so much about the joys of cooking. The memories of that dish will always hold a special place in my heart, reminding me of the power of good food to bring people together and create lasting bonds of friendship and love.