Yes friends. This is it. Remember all that voting you did for my “Creamy Seaside Shells with Pan Seared Scallops and Seasonal Vegetables” you did for me this summer? Well, the time has come to leave for Chicago for the “Santa Margherita Great Taste Challenge!”
I made a very large batch of my pasta recipe last night. Here is a link to the recipe on the Santa Margherita page so you can print out the recipe if you want to try it
and here are a few pictures of the recipe along the way. Truth be told, I used my artistic license when making it this time. I used summer squash and zucchini instead of asparagus and did not use any tomatoes (only because my tomato plants are pretty much done and I didn’t have any on hand) but it came out wonderfully using the in-season squash–and that makes me happy to use what is local and seasonal! Remember, the name of the recipe ends in “Seasonal Vegetables” so feel free to switch up the veggies to something local and in season. Just remember to cook them a bit first before adding them to the dish at the end
I also made a very large batch of the dish so I used half shrimp and half scallops as I had some shrimp in the freezer I wanted to use. Lots of nice fresh dill from my friend’s herb garden and garlic and leeks I got at the farm stand–delicious!
Sliced up, tossed with olive oil and salt and pepper
and baked on a sheet pan for 8 minutes
Cleaned and sliced the leeks and minced the garlic
And saute with olive oil and salt and pepper until cooked through and fragrant
In the meantime, cook the seashell pasta according to package directions.
Zest your lemons and chop your dill–set aside.
Using the same pan that the leeks were cooked in, pan sear the scallops in olive oil and butter
Remove the cooked scallops from the pan and deglaze with Santa Margherita Pinot Grigio and broth and reduce by half
Add leeks back to the pan along with goat cheese and stir until a creamy sauce forms
Add cooked veggies to the pan
And the seafood–added shrimp the recipe this time
And toss everything, including the lemon and dill with the pasta. Season with salt and pepper to taste and there you have it-Creamy Seaside Shells with Pan Seared Scallops (and Shrimp) and Seasonal Vegetables–YUM~
I can’t wait for the judges and the public to taste my recipe in Chicago. Good luck to Fred and Paul–I am looking forward to meeting you both!