This Creamy Leek Scallop Pasta is a delicate, relatively light yet very satisfying dish; perfect for your summer meal along with a glass of white wine.
Hello, everyone. Hot? Oh yeah, I feel you. While I cannot say it’s outrageously hot here down in Nova Scotia (Well, of course, I can. However, that won’t be fair to those folks who happen to be right now in Florida or Texas or somewhere else), it’s still not a comfortable situation outside. The temperature keeps hitting 30 degrees C and over with the humidex reaching 35 to 40 degrees C.
And you know what surprises me the most? A lot of people seem to enjoy this weather (That’s not surprising, though) and specifically enjoy running. And I am not talking about morning or evening runs – I see lots of them run in the afternoon when the heat reaches its maximum. WHAT?
I go to the gym almost every morning throughout the business week. However, during the summer time, I tend to cut down on the cardio part, sneak out from the gym 20-30 minutes earlier, and have a nice walk along the waterfront before heading to work (That counts as cardio, in my book…and it’s more enjoyable). But chances I will go outside in the afternoon, even for a stroll, are low.
But we’re not here to judge anyone, right? We can judge this amazing Creamy Leek Scallop Pasta instead (Obviously, I am not a nonpartisan judge here!)
First, that was the first time I seared scallops. I know this is not a complicated task; however, I remember Hell’s Kitchen where Chef Gordon Ramsey was always unsatisfied with the searing, so I was concerned a bit. While there’s still a large room for the improvement, I am pleased with my first attempt.
Secondly, this is creamy and decadent pasta, but it’s still quite light and appropriate for the summertime. I didn’t use any cream. The combination of some oil and butter makes the magic trick, turning leeks and garlic into something lovely. Then, fresh thyme and lemon zest bring up this pasta the refreshing favours.
I am telling you guys: Creamy Leek Scallop Pasta is a lovely summer recipe.
See you soon.
- 2 large leeks
- 3 garlic, minced
- 1 tbsp. olive oil
- 2tbsp. butter
- salt and black pepper, to taste
- 1 tbsp. fresh thyme + more to garnish
- 1/2 tsp. lemon zest, grated
- 200-250 gr. pasta
- 1 tbsp. butter
- 1 tbsp. olive oil
- 10-16 scallops depending on their size (5 to 8 per serving); thawed if frozen
- a pinch of salt, pepper, and smoked paprika each
- Remove the outside layer from the leeks and slice the white and light-green parts. Place the leeks in a colander and carefully wash out to remove the sand. Dry out.
- In a large pan heat the oil and butter over medium heat. Add the leeks and garlic and cook 5 minutes until starting to soften. Reduce heat, cover, and cook, occasionally stirring, for about 15 minutes.
- Season with the salt, pepper, thyme, and lemon zest and cook for about 5 minutes.
- In a meanwhile, cook the pasta in salted water as recommended on the package, al dente. Drain (Reserving about 1/2 cup of water).
- Combine the pasta with the leeks. Add some of the reserved liquid to thinner up the sauce.
- Using some paper towel, dry out the scallops. Season with the salt, pepper, and smoked paprika.
- In a separate pan, melt 1 tbsp. butter and olive oil, on high heat.
- Once the fats hot, add the scallops, making sure they are not touching each other.
- Sear the scallops for about 1,5 to 2 minutes, then flip and sear from another side. Transfer to the paper towel to remove some excessive oil.
- Serve pasta immediately topped with the seared scallops and sprinkled with some extra thyme.