• Linguini With Scallops, Shrimp And Roasted Vegetables

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    • 1/2 lb Fresh whole medium shrimp, (225 gm)
    • 1/2 lb Shelled bay scallops, (225 gm)
    • 1 1/4 tsp Light extra virgin olive oil with a dash of toasted sesame oil
    • 1 x Full garlic, roasted and mashed
    • 6 x Roma tomatoes
    • 1 tsp Fresh marjoram leaves
    • 1/4 tsp Red chilli flakes
    • 1/2 tsp Arrowroot mixed with a tsp water, (slurry)
    • 1 Tbsp. Plus 1/2 tsp freshly squeezed lemon juice
    • 4 med Zucchini, cut in half lengthwise and crosswise
    • 8 ounce Uncooked linguini, (225 gm)
    • 3 med Red bell peppers, roasted and cut in wide strips
    • 3/4 tsp Dry dill weed
    • 1/4 c. Balsamic vinegar Coarsely grnd black pepper


    1. Peel, clean and remove the tails from the shrimp. Remove the muscle from the scallops (if taken whole from the shell) and pat the scallops dry with a paper towel.
    2. Pour 1/2 tsp of the oil into a small skillet and fry the garlic for 1 minute. Place the tomatoes in a plastic bag and press gently till squished. Add in the tomatoes, marjoram and red chilli flakes to the garlic and cook, covered, for 8 min. Remove from the heat and mash through a sieve - a nice, spicy marinara sauce.
    3. Transfer to a saucepan, bring to a boil, remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken and clear, about 30 seconds. Stir in 1 tbsp of the lemon juice and keep the sauce hot.
    4. Cook the linguine according to package directions just before you go to the next step. Drain and keep hot.
    5. Pour 1/2 tsp of the oil into a large skillet and get it smoking warm. Add in the shrimp, toss till an even pink throughout, then transfer to a plate.
    6. Pour 1/4 tsp of the oil into the same skillet on high heat and fry the scallops for 1 minute. Add in the cooked shrimp, 1/2 tsp of the dill weed, the remaining 1/2 tsp of lemon juice and the roasted pepper strips. Toss well.
    7. To serve, make a small linguine nest in the middle of each serving plate.
    8. Arrange the scallops and shrimp inside and the vegetables around the outside. Spoon an even amount of sauce over each serving and sprinkle with the remaining 1/4 tsp of dill weed, the balsamic vinegar and freshly grnd pepper.

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