#59(5) new pasta: pan-seared scallops with rigatoni

pastascallop

This was really delicious using vegetables I have in the fridge. The scallops were frozen, in a perfect world I’d get fresh ones. Wash the scallop, driy them over paper towels and pan-fry them in olive oil. Just s&p as seasoning. It only takes a few minutes to get them medium — do NOT cook them completely.

In another pan, cook the rigatoni. When done, drain and add spinach which will cook in the heat of the pasta and pan.

Remove the scallops and quickly toss some yellow pepper pieces into the frying pan. Throw the pasta and spinach in with the peppers to remove the residue at the bottom of the pan. Add a teaspoon of red pesto for flavour.

Arrange the scallops on top of the pasta and veg, add a little black pepper to finish. I suppose a real chef will drizzle over some olive oil but i didn’t do that.