marinara shrimp & scallop linguine

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 08.04.11 at 11:16 pm

ok, i’m a sucker for scallops. even the itty-bitty ones.

yes, these baby scallops are a distant second to the giant eastcoast scallops from the bay of fundy (if you’re ever in the canadian maritimes, be sure to try the fundy scallops!). but i still consider any dish with scallops to be a real treat. and although i’m not a huge fan of tomato-based sauces, this homemade marinara sauce added that extra zing to this seafood pasta. check it out…

the seafood:
– thaw 500g raw baby shrimp & baby scallops (peeled, deveined, tail removed)
– rinse well w/ cold water in colander

the veggies:
– 3 organic hot peppers (stems & seeds removed, sliced)
– 2 medium shallots (peeled, rough chop)
– 1/8 cup fresh cilantro (finely chopped)

sauté & simmer:
– heat up 2 tbsp extra-virgin olive oil (evoo) in large wok on high heat
– add shallots to wok. once shallots are slightly browned/toasted (not burnt!), add shrimp & scallops.
– add dash of sea salt
– sauté shrimp & scallops for a few min until partially cooked, then add hot peppers
– add fresh cilantro
– season w/ ground black peppercorns

the marinara:
– add 1/2 large can crushed tomatoes to wok
– add 1 clove garlic (peeled, finely chopped)
– add 1/4 cup plain, low-fat balkan yogurt
– add 1/8 cup fresh cilantro (finely chopped)
– simmer & stir occasionally for a few minutes until the shrimp is no longer translucent. shrimp should be a nice vibrant white & pink in colour. do not overcook scallops.

food styling:
– plate a small serving of linguine pasta (cooked, al dente)
– top w/ marinara shrimps & scallops
– season w/ ground black peppercorns
– pairs nicely w/ your fave pinot grigio

  1. My mouth is watering. I’m a sucker for scallops, marinara and pasta! This is great.


  2. I’m newly a fan of scallops (I was always under the impression that they were super fishy), but now I love them. These mini ones look great, especially in a marinara sauce!


  3. I love baby scallops. I actually prefer them to the larger ones. And I love spicy seafood pasta with tomato sauce. This looks fantastic!


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