Yield: 2 generous portions
- 1/2 lb. linquine, cooked al dente with a portion of the pasta liquid reserved
- 2 giant lobster tails, steamed and flesh removed
- 1 lb. jumbo sea scallops, 10-12 count
- 2 large shallots, sliced
- 1 yellow squash, roasted, then halved lengthwise and sliced thickly (NOTE: In preparation, roast a yellow squash in a 450°F oven with extra virgin olive oil and sea salt until just tender, about 20-30 minutes.)
- 1 large handful (a generous cup) snow peas, strings removed, and quickly blanched
- 2 tablespoons Greek ouzo
- 1-2 tablespoons Sicilian Seasoning from Merchant Spice Co.’s European Collection
- extra virgin olive oil, as needed
- sea salt, to taste
- 2 lemon wedges, for serving
- 1 cup fresh parsley leaves, minced, for garnish
Sauté the sea scallops in olive oil, turning to sear on each side as the liquid released by the scallops begins to evaporate. Once the scallops are seared, add the shallots and sauté an additional few minutes. Then, deglaze the pan with ouzo.
As soon as the ouzo has glazed the skillet, gently add the freshly cooked pasta along with the Sicilian Seasoning, the snow peas, yellow squash and sea salt to taste. Add a little of the pasta water and continue to simmer the dish until the sauce coats your pasta nicely.
Serve the pasta, gently swirled onto your plates (a pasta fork works nicely for this), taking care to place the scallops, steamed lobster tails and portions of the vegetables atop the pasta. Garnish with parsley and lemon wedges. An Italian white wine of your choice makes an excellent accompaniment.