Recipe: Scallop & Zucchini Spaghettini

Written by
Vintage Cellars
February 16, 2017
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Toss traditional red sauce or cream pasta aside and give something new a taste. Read on to find out more…

"Earthy wines with a tart acidity allow seafood like lightly sautéed scallops to shine," sommelier Kara Maisano explains.

When looking for a white wine to pair with a dish like this scrumptious Scallop and Zucchini Spaghettini from Adam D’Sylva, give the beautifully layered Squealing Pig Pinot Gris a try. You won’t be disappointed.

Recipe: Scallop and Zucchini Spaghettini

You'll need: 

500g good quality spaghettini

Rock salt for pasta water

20 scallops

2 zucchinis, coarsely grated

5 cloves garlic, chopped

2 long red chillies

150ml olive oil

1 bunch flat leaf parsley, washed and chopped

Sea salt and fresh black pepper to season

This recipe serves 4.

Method:  

Step 1. In a large pot of boiling water, add salt and spaghettini and cook until al dente. Reserve about 1½ cups of pasta water before draining.

Step 2. In a heavy based pot, sauté the chilli and garlic in olive oil until aromatic. Add zucchini and cook for a further 10 minutes.

Step 3. Add a cup of the reserved pasta water.

Step 4. Sear the scallops in a hot fry pan.

Step 5. Add scallops and parsley to the pot and cook for a few minutes.

Step 6. Add ½ cup of pasta water and the pasta to the mix. Stir vigorously to emulsify the oil, water and pasta. It should result in a velvety sauce. To finish, season with salt and black pepper to taste.