Name: Creamy Dill Pasta with Seared Scallops & Zucchini
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 1 small bunch fresh dill; 177 ml heavy whipping cream; 425 g macaroni (elbow) pasta; 1 medium red onion; 1.02 kg sea scallops; 6 medium zucchini squash; black pepper; extra virgin olive oil; salt

Creamy Dill Pasta with Seared Scallops & ZucchiniCreamy Dill Pasta with Seared Scallops & Zucchini — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

1 small bunch fresh dill

177 ml heavy whipping cream

425 g macaroni (elbow) pasta

1 medium red onion

1.02 kg sea scallops

6 medium zucchini squash

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash, dry, and trim zucchini. Halve zucchini lengthwise, then slice crosswise into half-moons.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add zucchini and salt; cook, stirring occasionally, until zucchini starts to soften, about 5 minutes.

Meanwhile, peel and mince onion. Add to the skillet with the zucchini and continue to cook, stirring often, until soft, about 3 minutes.

Add broth and cream to the skillet. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 4 minutes more. Transfer zucchini and sauce to a large bowl and cover with foil. Set aside.

Wipe skillet clean with paper towels and return to medium heat.

While the skillet heats up, pat scallops dry with paper towels and place on a plate; rub with oil and season with salt and pepper on both sides.

Once the skillet is hot, add scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Work in batches if necessary. Once done, transfer to a clean plate.

Meanwhile, wash and dry dill. Shave leaves off the stems; discard stems and mince the leaves.

Once the pasta is done, drain and return to the pot. Add dill, zucchini, and sauce to the pot; toss to combine.

Return pot to medium heat to warm through, 3-4 minutes.

To serve, divide pasta and scallops between plates. Enjoy!

Open this recipe in Flambette