March 03, 2008

Scallop & Artichoke Pasta

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*

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.

My thoughts:
This is a tasty, simple meal that you can make in the time it takes to cook the pasta. I like how it combines staples (bread crumbs, pasta) with fresh seafood and seasonal fruit which makes it a great late Winter dinner. It seems fresh and light but doesn't call for anything that isn't readily available (or tasty!) in Winter.