I'm calling this one Montauk Penne. I can't help but take advantage of the amazing abundance of produce and fresh seafood all around me from farmstands, farmers' markets, pick your own and local markets late summer. I chose Scallops, but shrimp may easily be substituted. For a vegan option, trumpet mushrooms would be ideal. For a crazy delicious vegetarian version, I like to toss this with a good Feta. This one is a crowd pleaser!
I use one pan throughout. Once sear the scallops. I like to sautée each vegetable individually, to preserve their color and ensure each is not overcooked and I season each as I go. This, overall, is simply seasoned with flaky sea salt, fresh ground pepper and fresh herbs, all of the yummy liquids from the veggies and the sweetness of the scallops. Oh, and it's finished with good olive oil and a squirt of lemon. I have written a recipe (below) but please improvise with your favorite vegetables and what you have in hand!
Take advantage of amazing summer produce. Anything goes- the vegetables I've listed are simply a recommendation. Use what you love, have on hand or find at your local farmstand. Feel free to add fresh corn as well! Feel free to replace the scallops with shrimp if wild.
Serves 4 hungry people
1 lb Scallops
Splash of White Wine
Sweet Red Peppers, sliced
Sweet Yellow Peppers, sliced
1 Medium Zucchini, quartered lengthwise , seeded and sliced
1 Medium Summer Squash, quartered lengthwise, seeded and sliced
Handful Radish of choice, quartered
Handful Hekurei Turnips, quartered
Handful Shishito Peppers
1 cup Sungold Tomatoes
1 cup Cherry Tomatoes
2-3 Heirloom Tomatoes of choice, seeded and sliced
Handful of assorted fresh herbs of choice
1/4 cup (approx) Grape seed oil
1/4+ cup Extra Virgin Olive Oil
Squirt or two of Lemon
Crushed garlic (optional)
Flaky Sea Salt
Fresh Ground Pepper
1 lb Buckwheat Penne (or penne of choice)
Prepare pasta per package directions, cooking until al dente. Set aside and toss with a touch of olive oil to avoid sticking.
Pat Scallops dry and season with sea salt and pepper. Heat pan over medium heat and add some of the grape seed oil to just coat pan. Add scallops, careful not to overcrowd, you will need to do this in multiple batches, and sear about 2-3 minutes each side until golden brown (be careful not to overcook).
Set cooked scallops aside. Deglaze pan with a small splash of white wine.
Add some more oil to pan and start with vegetables, seasoning with salt and pepper as you go. Sautée peppers, zucchini and summer squash, remove from pan and set aside on a large shallow platter (you want to catch the liquid from the veggies).
Blister shishitos with salt. Set aside. Repeat with each vegetable individually- turnips, Radish and sliced tomato.
Toss in whole sungold and cherry tomatoes and cook until slightly blistered but still intact.
In a large bowl, toss veggies and all of their liquid with penne and fresh herbs. Adjust seasoning and top each serving with scallops.
For a vegan option, omit scallops and substitute seared trumpet mushrooms.
For a vegetarian option, omit scallops. This is crazy delicious with Feta.