Scallops are fantastic in pasta dishes. They are really simple to cook and they bring the ocean at your table.
INGREDIENTS (serve 2 ppl)
150 gr spaghetti
2 zucchini, sliced
1 garlic clove, peeled
8 scallops, cleaned and cut in smaller pieces
1/2 cup prosecco
Basil, leaves and stalks
Extra-Virgin olive oil
Salt
METHOD
First of all you’ll want to look after your seafood. Making sure it’s cleaned, cut and ready to go.
Heat oil in a saucepan over medium heat. Add garlic and 3 basil stalks, cook until golden. Once the garlic riches the golden colour, remove it as well as the basil stalks.
Add the sliced zucchini and cook them for 5/6 minutes or until golden.
Add the scallops, mix the ingredients together and deglaze with prosecco.
Let the alcohol evaporate, add water to cover and cook it at low heat for 10 minutes.
Meanwhile, bring a large pot of salted water to boil, pour the spaghetti in and cook it till al dente as per packet instructions.
When the pasta is ready, drain it, and add it into the sauce along with some finely chopped basil leaves.
Taste for seasoning.
Toss it well until the pasta is nicely coated with the sauce.
Serve and top the pasta with some extra fresh basil leaves.
Davide
