The weather has been lovely the past few days. Bright blue, cloudless skies, temperatures in the low 60's. Loads of sun. Hard to believe it is the middle of February. But this is Taos, New Mexico, and that means winter is still here. We will have much more snow and cold weather before the season is over which is why these warm days need to be celebrated.
|sauteed scallops and green pea sauce|
Since I am longing for spring, I created this recipe to remind me of spring produce. Frozen peas take the place of fresh, asparagus, ravioli, sea scallops and tangy pecorino cheese deliver a dish that is light, fresh and delicious. Easy enough to make on a weeknight, elegant enough to serve company, this pasta is a winner. Enjoy!
Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
Green Pea Sauce
10 oz package organic frozen peas
1 small leek, chopped (white & light green parts)
3/4 cup water
2 tablespoons extra virgin olive oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons pine nuts, toasted
1 lb asparagus, trimmed
extra virgin olive oil
1 tablespoon balsamic vinegar
1 16 oz package fresh or frozen ravioli. (I like the rising moon brand and used a basil, asiago & pine nut pesto filling for today's recipe. You can use whatever flavor you like)
3/4 lb wild sea scallops
1/4 cup flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter
shredded pecorino cheese
Preheat oven to 425 degrees.
For the sauce:
Add peas, leek, water, olive oil, red pepper flakes, salt and pepper to a medium saucepan. Bring to a boil, reduce heat and simmer for 4 minutes. Remove from heat. Add pine nuts to the bowl of a food processor and process until smooth. Add cooked pea mixture to the pine nuts and process until smooth. Taste and adjust seasonings if desired. Add back to the saucepan and keep warm over very low heat..
For the dish:
Line a rimmed baking sheet with parchment paper. Lay asparagus single file on top of parchment. Drizzle 2 tablespoons olive oil over asparagus and, using your hands, roll asparagus in oil until totally coated. Drizzle balsamic vinegar over top. Generously season asparagus with sea salt and pepper. Roast in preheated oven for 15 minutes. Keep warm.
Cook ravioli according to package directions.
Place sea scallops between several sheets of paper towels and pat dry. In a pie plate add flour, salt, pepper, and paprika. Stir to combine. Dredge scallops in flour mixture ensuring they are completely coated. Melt butter in a large skillet. Add scallops ensuring they do not touch. Cook for 1 1/2 minutes. Flip and cook an additional 1 1/2 minutes. Remove from pan.
Coat bottoms of 4 dinner plates with pea sauce. Equally divide ravioli between each plate. Drizzle with olive oil. Top with asparagus and scallops. Sprinkle pecorino cheese over ravioli and serve.
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