I was just saying to someone the other day, you know you're a foodie when, if people decide to give you a gift, it's something like a fancy mustard. Or, like this morning, fresh herbs and veg from their garden.
My coworker Lisa messaged me as soon as I signed in this morning, asking if I liked zucchini. "Love it", I replied. "Come over here", she commanded. Who am I not to obey? Apparently her garden, being "taken care of" by her elderly Greek neighbour, has been subject to some kind of voodoo. The zucchini seemingly double in size overnight and all the plants are incredibly fecund.
So she handed me two good sized zucchini, some european variety of mint, basil, rosemary and greek oregano. As always, when I'm presented with fresh produce, I got inspired, and even with a practically empty larder, I managed to whip up a ridiculously delicious, yet simple, dinner.
Pasta with Zucchini and Scallop
- juice of ½ a lime
- 2 Tbsp pomegranate balsamic vinegar
- salt & pepper to taste
- 4 medium to large sea scallops
- 1 medium zucchini, thinly sliced
- 6-8 large basil leaves, torn
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- pasta, either spaghetti or linguini
Marinate the scallops in lime juice, vinegar and salt and pepper for about 20-30 minutes. Meanwhile, put the water to boil for your pasta.
Heat the olive oil on medium. Once hot enough, saute the garlic until just brown. Add the zucchini and basil and saute until just tender and golden. Set aside. Put the pasta on to cook.
Turn the heat up to medium high and sear the scallops (reserve marinating liquid), about 2 minutes per side. Set aside.
While the pasta is finishing, pour the marinade into the hot pan you cooked the fish in and reduce. Drain the pasta, reserving a bit of the cooking liquid. Transfer the pasta to the pan and toss in the reduction. If needed, use some of the pasta cooking liquid to thin the sauce a bit. Add back in the zucchini, garlic and basil and toss. Top with scallops and garnish with small basil leaves (if desired).