
Ingredients:
10 oz frozen artichoke hearts, defrosted
3 cloves garlic, minced
1 small onion, diced
1 lb small scallops
1/2 cup toasted bread crumbs
1/3 cup grated Parmesan
3 tablespoons olive oil
1 teaspoon lemon zest
juice of one lemon
handful fresh parsley, chopped
12 oz hot pasta*
Directions:
In a large skillet, heat the oil. Add the garlic and onion. Saute until just fragrant. Add the scallops, artichokes and lemon juice and cook until the scallops are almost opaque. Add the zest and parsley. Cook 1 minute. Remove from heat and toss with the bread crumbs, cheese and pasta. Serve hot.
*I used skinny spaghetti but any kind of long, not too thick pasta would work.
This looks like a really good meal that I have all the ingredients for. I always prefer seafood to meat.
ReplyDeleteHi Rachel...ooh, that looks good! Great blog BTW!*smile*
ReplyDeleteHow funny! I whipped up an almost identical dish just a few nights ago. So simple and so delicious!
ReplyDeleteUmm.. you're making me hungry.
ReplyDeleteVery hungry.
Oh my goodness, this looks fantastic!!! This ones going in the "To Make" folder.
ReplyDeleteThis looks fantastic. I have been on a huge artichoke kick lately -- I just made a risotto with artichoke hearts the other day. BTW, I love the bowl in the picture. Where did you get those?
ReplyDeleteHey Becky!
ReplyDeleteI bought the bowl a few years ago at an Asian market. It is a pretty common pattern/bowl type, I've seen it at a lot of Asian groceries and food/household stores.
wow yum. want to pacakge that up and send me some?
ReplyDeletethis is fantastic! I think artichoke is in season, good time to try it with your recipe!
ReplyDeleteHello!
ReplyDeleteBeautiful blog!! This Scallop & Artichoke Pasta looks great!! I would eat it!!