Pasta with scallops and zucchini
2 servings
25 minutes
Pasta with scallops and zucchini is an elegant dish of Italian cuisine that combines the freshness of seafood with the tenderness of vegetables. Scallops, with their sweet flavor and soft texture, beautifully complement the lightness of zucchini, creating a harmony of tastes. Tomatoes add juiciness and a slight acidity to the sauce, while the pasta absorbs all the aromas, becoming rich and velvety. This dish is an ideal choice for a romantic dinner or special occasion when you want to enjoy simplicity, sophistication, and true Mediterranean flavor. Italians often prepare such pastas in coastal towns using the freshest seafood. It can be served with a glass of white wine that highlights all the nuances of flavor. The delicate, warm, and slightly sweet aroma of scallops makes this recipe unforgettable.
1
While the pasta is boiling, prepare the sauce. In a deep non-stick pan, sauté garlic in oil, then add chopped tomatoes - they will release juice, the future base for the sauce. Simmer them a little.
- Tomatoes: 2 pieces
2
Divide the scallops into four parts, add them to the pan with tomatoes, then add the chopped zucchini and cover with a lid. Simmer for a couple of minutes under the lid and you can add the cooked al dente pasta.
- Scallops: 6 pieces
- Courgette: 1 piece
- Pasta: 150 g
3
Add a ladle of the water used to cook the pasta, stirring for another two minutes, and let the pasta finish cooking in the sauce.
- Pasta: 150 g