Ingredients Jump to Instructions ↓

  1. 02 pm

  2. 13News Lunchbreak May

  3. 22 ,

  4. 8 sheets fresh pasta, cut 4 x

  5. 1 pound fresh sea scallops

  6. 2 medium garlic cloves, sliced

  7. 3 ounces celery, julienne

  8. 3 ounces carrots, julienne

  9. 3 ounces zucchini, julienne

  10. 4 ounces mushrooms, diced

  11. 2 medium ripe fresh tomatoes, diced

  12. 1/2 cup dry white wine

  13. 2 tablespoons balsamic vinegar

  14. 2 tablespoons olive oil

  15. 2 ounces soft butter unsalted

  16. 6 leaves fresh basil, julienne

  17. Salt and pepper to taste

  18. 4 ounces parmesan cheese

  19. 3 quarts water with

  20. 1 tablespoon salt and 1 tablespoons olive oil and bring to a boil. Add the pasta

  21. 1 sheet at a time; let it cook for 4-5 minutes, drain the pasta and separate the sheets placing them on a kitchen towel or paper towel.

  22. 2 minutes on both sides. Add vegetables, tomatoes, let it cook for 5 minutes, add wine and the vinegar and let reduce, then add salt and pepper to taste.

  23. Place the mixture of scallops with a slotted spoon over precooked square pasta, leaving some of the juice in the pan. Cover the mixture with another square pasta. Put the pan with juice back on the fire and add the parmesan and soft butter, mixing it with a whisk until it becomes creamy. Put it over the pasta and serve, sprinkle with chopped fresh basil.


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