Time: Approx. 35 - 45 mins
2 cups medium sized bow tie pasta
4 cups water
1 tsp sea salt
16 medium to large sea scallops, patted dry
16 medium shrimp, or 8 large - raw, peeled
1 tbsp butter
2 shallots, finely chopped
3 cloves garlic finely chopped
1 large fresh tomato, diced
1 tbsp olive oil
1/2 cup sun dried tomatoes packed in oil, coarsely chopped
1 cup 15% cooking cream
Salt, coarsely ground pepper
12 asparagus spears, lightly steamed for garnish (optional)
Sliced black olives for garnish (optional)
Put 4 cups water in a large pot, sprinkle 1 tsp salt and bring to a boil. While water is heating up, in a medium pot add garlic, shallots, olive oil, tomato and sun dried tomatoes. Simmer on medium to low heat until the fresh tomato is well cooked - approx. 10 minutes. Add cream, salt & pepper and simmer on low for another 5 minutes. Remove from heat.
By now your water should be boiling, add 2 cups pasta and let boil for 10-12 minutes (10 minutes for "al dente" and 12 minutes for soft) while you prepare your seafood. In a medium sized skillet melt butter on high heat, add seafood and saute so that all sides of the scallops and shrimp are slightly browned. Add salt & pepper to taste..Approx. 5 minutes. Do not overcook as the scallops will become rubbery !
Drain pasta well and serve in equal portions on 4 plates. Spoon sauce generously over the pasta and top each one with equal portions of scallops and shrimp. Garnish with asparagus and black olives.
Note: Any seafood works well with this recipe, even fish. Or, omit them all together and make it a vegetarian meal! You may also add 1/4 cup dry wine to the sauce for a bit more punch !
Bon Appetit !