Glutenfree Pasta Scallops Summer Vegetable

Montauk Penne

Name: Montauk Penne
Yield: 4
Cuisine: American
Ingredients: 1 lb Scallops; Splash of White Wine; Sweet Red Peppers, sliced; Sweet Yellow Peppers, sliced; 1 Medium Zucchini, quartered lengthwise , seeded and sliced; 1 Medium Summer Squash, quartered lengthwise, seeded and sliced; Handful Radish of choice, quartered; Handful Hekurei Turnips, quartered; Handful Shishito Peppers; 1 cup Sungold Tomatoes; 1 cup Cherry Tomatoes; 2-3 Heirloom Tomatoes of choice, seeded and sliced; Handful of assorted fresh herbs of choice; 1/4 cup (approx) Grape seed oil; 1/4+ cup Extra Virgin Olive Oil; Squirt or two of Lemon; Crushed garlic (optional); Flaky Sea Salt; Fresh Ground Pepper; 1 lb Buckwheat Penne (or penne of choice); NanoBond 11" Skillet

Montauk Penne

Jill Fergus

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Take advantage of amazing summer produce. Anything goes- the vegetables I've listed are simply a recommendation. Use what you love, have on hand or find at your local farmstand. Feel free to add fresh corn as well! Feel free to replace the scallops with shrimp if wild.

Ingredients

1 lb Scallops
Splash of White Wine
Sweet Red Peppers, sliced
Sweet Yellow Peppers, sliced
1 Medium Zucchini, quartered lengthwise , seeded and sliced
1 Medium Summer Squash, quartered lengthwise, seeded and sliced
Handful Radish of choice, quartered
Handful Hekurei Turnips, quartered
Handful Shishito Peppers
1 cup Sungold Tomatoes
1 cup Cherry Tomatoes
2-3 Heirloom Tomatoes of choice, seeded and sliced
Handful of assorted fresh herbs of choice
1/4 cup (approx) Grape seed oil
1/4+ cup Extra Virgin Olive Oil
Squirt or two of Lemon
Crushed garlic (optional)
Flaky Sea Salt
Fresh Ground Pepper
1 lb Buckwheat Penne (or penne of choice)

Products to Use

NanoBond 11" Skillet

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Directions

Prepare pasta per package directions, cooking until al dente. Set aside and toss with a touch of olive oil to avoid sticking.
Pat Scallops dry and season with sea salt and pepper. Heat pan over medium heat and add some of the grape seed oil to just coat pan. Add scallops, careful not to overcrowd, you will need to do this in multiple batches, and sear about 2-3 minutes each side until golden brown (be careful not to overcook).
Set cooked scallops aside. Deglaze pan with a small splash of white wine.
Add some more oil to pan and start with vegetables, seasoning with salt and pepper as you go. Sauté peppers, zucchini and summer squash, remove from pan and set aside on a large shallow platter (you want to catch the liquid from the veggies).
Blister shishitos with salt. Set aside. Repeat with each vegetable individually- turnips, Radish and sliced tomato.
Toss in whole sungold and cherry tomatoes and cook until slightly blistered but still intact.
In a large bowl, toss veggies and all of their liquid with penne and fresh herbs. Adjust seasoning and top each serving with scallops.