Scallops with Fusilli

Name: Scallops with Fusilli
Yield: Makes: 4 servings
Ingredients: Salt; 1 pound fusilli or penne; 2 cups cut raw vegetables, such as peppers, tomatoes, carrots, or fennel (optional); 1 pound sea scallops, peeled and deveined shrimp, or crabmeat; freshly ground black pepper; ⅓ cup olive oil; ⅓ cup lime juice; 1 clove garlic; 1 large bunch parsley

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

The sharp edge of the lime juice makes for a lovely contrast to the smooth richness of both the scallops and pasta. You can pick up speed and save on clean-up if you cook the scallops along with the pasta. If you use shrimp instead, buy them already peeled and deveined.

Ingredients

Salt
1 pound fusilli or penne
1 pound sea scallops, peeled and <

Pescatarian
Gluten-free

Method

Bring a large pot of salted water to a boil in a pot. Add the pasta and boil 7 minutes.
Meanwhile remove the tough, rubbery appendage from the side of each sea scallop. (Or pick over and remove any cartilage from the crab.) Add the shellfish to the pasta and continue to simmer until the pasta and the fish are cooked through, about 3 minutes.
Meanwhile ri