Seared Scallop Gemelli with Asparagus, Snap Peas, and Pecorino
Seared Scallop Gemelli with Asparagus, Snap Peas, and Pecorino requires approximately 36 minutes from start to finish. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 28g of fat, and a total of 589 calories. This recipe serves 4. Head to the store and pick up asparagus, tarragon, garlic cloves, and a few other things to make it today. It works well as a main course.
Instructions
Cook pasta in boiling salted water according to package directions; drain.
Meanwhile, heat a large nonstick skillet over medium-high heat.
Add pancetta, and cook 3 minutes or until crisp, stirring occasionally.
Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally.
Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes.
Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute.
Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat.
Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add to skillet, and cook 2 to 3 minutes on each side or until browned.
Return large skillet to cooktop.
Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts.
Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta.