Scallops, shrimp, sugar peas and asparagus -- they're all covered in a creamy herb sauce.
Serves: 8
Preparation time: 44 minutes
Ingredients:
- 1 pound fettuccine
- 2/3 cup olive oil, divided
- 2/3 cup olive oil, divided
- 4 tablespoons sherry, divided
- 2 cups broccoli, chopped
- 2 cups sugar peas, trimmed
- 1/2 pound asparagus spears, trimmed and sliced
- 2 pounds scallops
- 2 pounds shrimp, peeled and deveined
- 3 tablespoons white wine vinegar
- clove garlic, divided
- 2 green onions, trimmed and chopped
- 1/3 cup vinegar
- 2 tablespoons prepared brown mustard
- 2 tablespoons crushed dried basil
- 1/3 cup olive oil
- 1 cup sour cream
- 1/2 cup whipping cream
- 3 tablespoons parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound spinach, rinsed and trimmed
- 2 cups halved cherry tomatoes
- 6 green onions, trimmed and chopped
Prepare pasta according to package directions; drain.
In a large bowl combine pasta with 1/3 cup olive oil, 1/4 cup white wine vinegar and 1 tablespoon sherry; cover and refrigerate.
Steam broccoli, sugar peas and asparagus until tender-crisp. Refrigerate.
Poach scallops for 2 minutes. Cook shrimp in boiling water until pink. Combine the shrimp and scallops in a bowl with remaining olive oil, 3 tablespoons white wine vinegar, remaining sherry, 1 garlic and 2 green onions; set aside.
In a food processor or blender, combine vinegar, brown mustard, basil and remaining whole garlic clove. With the processor running, slowly add oil, sour cream, cream, parsley, salt and pepper.
Just before serving, combine the pasta mixture, the vegetables, seafood and sauce. Serve over trimmed spinach, halved cherry tomatoes and green onions.
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