1/2 pound whole medium shrimp
1/2 pound bay scallops
1 ´┐Ż teaspoons olive oil
1 head of garlic roasted and mashed
6 plum tomatoes
1 teaspoon fresh marjoram leaves
1/4 teaspoon red chili flakes
1/2 teaspoon arrowroot mixed with 1 teaspoon water
1 tablespoon plus 1/2 teaspoon lemon juice
4 medium zucchini, cut into half lengthwise and crosswise
3 medium red bell peppers, roasted and cut into strips
3/4 teaspoon dried dill weed
1/4 cup balsamic vinegar
Coarsely ground black pepper


1. Peel and clean the shrimp. Pat the scallops dry.

2. Pour 1/2 teaspoon of the oil into a small skillet and fry the garlic for 1 minute. Place the tomatoes in a plastic bag and press gently until squished. Add the tomatoes, marjoram, and red chili flakes to the garlic, and cook, covered for 8 minutes. Remove from the heat and mash through a sieve. Transfer to a saucepan, bring to a boil, remove from the heat, add the arrowroot mixture, return to the heat, and bring to a boil o thicken and clear, about 30 seconds. Stir in 1 tablespoon of the lemon juice and keep the sauce warm.

3. Lay the zucchini on a roasting rack, skin side down, and boil for 10 minutes. Flip them over and broil 3 more minutes. Remove from the oven, cut in half again lengthwise, cover, and keep warm.

4. Cook the linguine according to package directions just before you go to the next step. Drain and keep warm.

5. Pour 1/2 teaspoon of the oil into a large skillet and get it smoking hot. Add the shrimp; toss until an even pink throughout, then transfer to a plate. Pour 1/4 teaspoon of the oil into the same skillet on high heat and fry the scallops for 1 minute. Add the cooked shrimp. 1/2 teaspoon of the dill weed, the remaining 1/2 teaspoon lemon juice, and the roasted pepper strips. Toss well.

6. To serve: Make a small linguine nest in the middle of each serving plate. Arrange the scallops and shrimp inside and the vegetables around the outside. Spoon an even amount of sauce over each serving and sprinkle with the remaining 1/4 teaspoon dill weed, the balsamic vinegar, and freshly ground pepper.

Graham Kerr combines scallops and shrimp with zucchini and pepper to create a healthy pasta dish.

Linguini with Scallops, Shrimp and Roasted Vegetables
Categories :
Tags :