Scallop-Mortadella Parpadelle


Scallop Parpadelle pasta
I am a big fan of pasta. To me, pasta is like food for the soul, yet I struggle with it at home as I know making really good pasta can be quite tough, especially if you are trying to eat rather healthy. Because of its texture, pasta is as good as its sauce is, without it, you do not have a pasta dish at all. It is with this thought in mind that I decided to challenge my taste buds and make a delicious tasting pasta (parpadelle style) without the use of pre-made/frozen sauces and without dedicating an entire afternoon trying to make it. I present to you my “au naturel” Scallop-Mortadella Parpadelle.

To make this meal you will need (makes 3 portions):

  • 1lb of fresh scallops
  • About 350 gr of Parpadelle pasta
  • Half a lemon
  • 1/4 cup of fresh dill
  • 1 garlic glove
  • 1 yellow onion
  • a hand-full of fresh basil
  • 3 slices of mortadella
  • 4 red tomatoes
  • 1/2 a cup of shredded parmesan cheese
  • EVOO (extra virgin olive oil)
  • Salt and pepper
Pat the scallops dry, season them with salt and pepper and add to hot skillet with EVOO. When the scallops are nearly done (about 3-4 mins on each side), drizzle them with drops of juice from the lemon and add dill. Let them cook for an extra minute until golden brown and set aside.
Dice the mortadella, tomatoes, onion and garlic and add to a medium skillet with EVOO and set burner to high, season with salt and pepper. Let the ingredients fry/cook for about 3-4 mins or until juice from the tomatoes starts to bubble.

While the mortadella and scallops are cooking, in a hot pot add 3 cups of water and let the water boil. Once the water is boiling add salt and a spoon of EVOO, shortly after add parpadelle pasta and let is cook in the water for no more than 15 mins. Once pasta is al dente, drain water out and place on burner again at low heat, add mortadella mixture to the pot, start mixing well and add basil leaves along with 2 more teaspoons of EVOO. Let it cook slowly for another 2 mins, add shredded parmesan cheese.

Serve pasta mixture on a plate and top it off with the scallops et volià! 

Until next time Foodies!

Buen Provecho,
Foodies Inked.

The challenge: Making a delicious pasta au naturel
The problem: Making it taste good
The solution: Fresh tomatoes and basil
Today’s secret ingredient(s):  No salsa, no preservatives, all natural

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