Scallop Pasta w/ Dill, Habanero, ZUCCHINI

ScallopPasta.jpg

Ingredients (1 serving)

  • 5 diver scallops (patted dried and seasoned with salt)

  • 1/4 cup of raw peanuts

  • A bunch of dill

  • 1 whole garlic sliced

  • 1 cup of baby spinach

  • 100g of pasta

  • 3 habanero peppers sliced

  • 1/4 cup of butter

  • 1/3 of a lemon ready to be squeezed

  • Olive oil

  • Vegetable oil

  • Salt and pepper to taste

Steps

  1. In a small pot, put a bit of vegetable oil and place on medium heat. Cook the raw peanuts. Don’t forget to spice it up with a tiny bit of salt! Cook until crispy and place it on a separate bowl. During this time, set your pot with water on high to get it boiling for pasta.

  2. Put olive oil into pan and place it on high heat. Once you’ve checked the oil is super hot (throw a bit of water in and it just go SSZZZ), add the scallops. Sear the scallops 30s on one side and 1m on the other side as slowly reduce to med-high heat.

  3. Remove scallops from pan once you see a crisp forming. Add garlic, habanero, butter, and cooked peanuts. During the same time as adding the mixture, put pasta of choice into boiling water.

  4. Turn the stove off once you can see the garlic turning slightly almost crispy! Once the pasta is t-2minutes from aldente, turn on the stove to med-high and add the pasta into the sauce.

  5. Gently stir the pasta and add 1/2 cup of pasta water. Additionally, add in the spinach. If you want to be healthy, just add some more.

  6. Add dill and lemon juice when it’s t-30s to aldente and stir! Once you’ve reached the aldente point of pasta, just serve :)

SeafoodPrawee Nonthapunpeanuts, dill, scallopsComment