Bowtie Shrimp and Scallops Fines Herbes

I love combining pasta and shellfish, especially with fresh herbs. And its summer and my herb garden is in full force!

10 fresh sage leaves

1/2 lb bowtie pasta ( I prefer mini bow ties)

1/2 lb shrimp, peeled and deveined

1/2 lb sea scallops

1 large ripe tomato, diced

1 shallot, finely minced

3 cloves garlic, finely minced

palmful fresh basil, julienned

2 Tbsp chives, minced

2 Tbsp fresh parsley, minced

juice of 1/2 lime (or lemon)

fresh basil leaves for garnish

Heat 1/8-inch olive oil in a small skillet. Add the sage leaves in a single layer and cook for a minute or two.

Flip leaves with small tongs and cook a minute or two more until crispy. Set leaves aside on a paper towel and salt generously.

Set a medium pot of water to boil for the pasta. Salt water generously and cook pasta to al dente. Reserve a cup of pasta water and drain pasta.

Meanwhile, melt 2 tablespoons butter with 2 tablespoons olive oil in a medium skillet. Add shallot and cook 3-4 minutes. Add the shrimp, scallops and garlic and cook 3-4 minutes, just until shrimp turn pink.

Add the tomatoes and cook another minute.

Add the pasta to the seafood along with the basil, chives and parsley. Adjust sauce to a glaze with pasta water as needed. Freshen dish with lemon or lime juice.

Garnish with fresh basil leaves and crispy sage leaves.

Serves 4.

Comments

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