As summer comes to an end, I’m nostalgic. I want to squeeze out every last bit of the season. Hot weather, seasonal peaches and blueberries, relaxed vibes, white jeans, rose, sleeping in….and this pasta dish. This is one of my favorite dishes to cook for friends and it never gets old. It reminds me of summer and is filled with fresh, crunchy flavors. I create recipes around balance. I need to feel full and satisfied but I also need vegetables and vital nutrients. I use parmesan cheese and Cappello’s fettuccine but I balance it out with zucchini, celery and other veggies.
I will say, this dish can be difficult to cook the first time, but once you get the hang of it it’s something I make without measuring or looking at a recipe. It requires a few pans and pots to be cooking at once. Stay calm and read the directions before you start cooking!
Chopping vegetables usually takes the longest amount of time when preparing a meal so I always try to rinse and cut my vegetable first. I like to leave the chopped and diced veggies in small piles so they are ready when I need.
Start by peeling and dicing the garlic. Dice the red onion and celery as well. Celery is a part of the dirty dozen (one of the top twelve vegetables/fruits with the most pesticides) so I try and buy organic and always use vegetable cleaner to rinse it off. Using a “zoodler” or a cheese grater, grate or zoodle the zucchini into vegetable noodles. Zest the lime and mince the cilantro. Set aside.
While you’re preparing the vegetables, grate the parmesan cheese so it is ready when you need it.
Boil water and cook pasta as directed. I used Cappello's fettuccine. I love it because it is not only gluten free, but grain free. Strain and place back in the pot. Stir in a tablespoon of oil and cover to keep warm.
Heat 1-2 tbsp. of olive oil into a large skillet. Add the garlic, onion, and celery to the skillet, covering with the hot oil, cooking for 3-5 minutes or until the onion begins to looks translucent. Add the zoodles, lime zest, cilantro, salt, pepper, and red pepper flakes. Cook for another 3-5 minutes, mixing in with garlic and onion mix
While the vegetable cook, in a separate large skillet, heat 1 tbsp. of olive oil. Add scallops, cooking for 2-3 minutes on each side. Scallops are easily over cook, so monitor carefully.
Once the hot vegetable mix is cooked, remove from flame and place in large pot with the pasta. Stir generously, adding lime juice and parmesan cheese. Plate and top with 2-3 hot scallops per person.
Soak up any last bits of summer and enjoy!
Scallop, Zucchini, and Lime Fettuccine
1/2 cup of diced red onion
2 cloves of garlic
Juice of 1 lime
Zest of 1 lime
2 zucchinis, “zoddled”
1 package of Cappello’s fettuccine
1/3 cup of diced celery
1/2 lb. of scallops (about 9-12 large scallops)
1/2 cup of grated parmesan cheese
1 tsp. of salt
1 tsp. of pepper
1/4 tsp. of red pepper flakes
1/4 cup of minced cilantro
4 tbsp. olive oil
Dice red onion, celery, and garlic. Set aside.
Zest the lime and place in a small bowl
“Zoodle” the zucchini using a zoodler or a cheese grater
Boil a large pot of water, adding a pinch of salt
Add pasta to the pot of boiling water
Once pasta is cooked, drain, place back in a pot with 1 tbsp. of oil or butter. Cover and set aside
Heat 1-2 tbsp. of olive oil into a large skillet
Add the garlic, onion, and celery to the skillet, covering with the hot oil, cooking for 3-5 minutes or until the onion begins to looks translucent
Add the zoodles, lime zest, cilantro, salt, pepper, and red pepper flakes. Cook for another 3-5 minutes, mixing in with garlic and onion mix
While the vegetable cook, in a separate large skillet, heat 1 tbsp. of olive oil. Add scallops, cooking for 2-3 minutes on each side
Take hot vegetable mix and place in large pot with the pasta
Stir generously, adding lime juice and parmesan cheese
Plate and top with 2-3 hot scallops
Serves 3-4 people