Bgreen White Rice Pasta with Scallops & Zucchini
Makes two main course servings
Small frozen bay scallops are at their best in this quick supper dish, thaw right in the pan, and pair well with our mellow white rice pasta.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over moderate heat. Add the zucchini and garlic, and cook until softened, about 2 minutes. Add the frozen scallops to the pan. Sauté for 2 minutes, then add the wine and simmer, stirring often, until the scallops are opaque and tender, about 2 minutes more. Season with salt and pepper. Grate the lemon zest finely over the scallops and add the capers.
Meanwhile, bring s large pot of salted water to a rolling boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain and add to the skillet. Add the remaining 2 tablespoons of butter, toss to mix, and mix gently. Divide between two shallow, heated bowls.
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 small zucchini (4 ounces each), cut in 1/3-inch dice
- 1 garlic clove, chopped
- ¾ pound frozen bay scallops, unthawed, separated if any are stuck together
- ¼ cup (2 ounces) dry white wine, such as Pinot Grigio
- Fine sea salt and black pepper
- 1 small lemon, preferably organic
- 2 teaspoons capers, rinsed and drained
- 5 ½ ounces (2 portions) Bgreen gluten-free organic white rice pasta
We are proud to feature celebrated Author and Journalist Jacqueline Mallorca on our packaging. We thank her for creating five amazing recipes for our Organic Pastas and our food loving fans at bgreenfood.com.
British-born Jacqueline Mallorca's love of Mediterranean food got its start during travels in Italy and Southern France, where she first experienced the delights of fresh, organic ingredients, simply cooked.
She began a food-related career by creating the original Williams-Sonoma catalogs, establishing the company's unique "voice".
Jacqueline has written or co-authored over a dozen cookbooks, including Convection Cuisine with White House master chef René Verdon; La Nouvelle Pâtisserie with pastry chef Jean-Yves Duperret, and The Olive Harvest Cookbook with chef Gerald Gass of McEvoy Ranch in Northern CA, where premium Italian varieties of olives are cultivated for making extra virgin olive oil.
Her latest cookbooks came into being when she discovered that she was a food writer with celiac disease. The result was The Wheat-Free Cook, followed two years later by Gluten-Free Italian.Read More