Farfalle with Herbs and Scallops: A Taste of Summer

I can still remember the first time I tasted this dish. It was at a small seaside restaurant in Italy, sunlight dappling through the leaves of a vine-covered pergola. The air was filled with the scent of the sea and the sound of laughter. This simple pasta, bursting with fresh herbs and perfectly seared scallops, captured the essence of summer in every bite. It was so delicious, I spent the rest of my trip trying to recreate it, eventually landing on a version that brings me right back to that idyllic afternoon.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Dietary Type: Pescatarian

Ingredients

• 12 ounces bow tie pasta (farfalle)
• 10 tablespoons olive oil
• 1 pound sea scallops
• Fresh ground pepper, to taste
• Salt, to taste
• 1-2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 cup Italian parsley, chopped
• 1 cup fresh basil, julienned
• 1/2 cup cilantro or 1/2 cup basil
• 1/4 cup mint leaf, torn
• 1 cup arugula
• 6 lemon wedges (to garnish)

Equipment Needed

• Large pot
• Colander
• Large bowl
• Whisk
• Grill pan

Instructions

1. Begin by cooking the farfalle pasta according to the package directions. This usually involves bringing a large pot of salted water to a boil, adding the pasta, and cooking until al dente. The cooking time will vary depending on the brand, but generally it takes around 8-12 minutes.
2. Once the pasta is cooked, immediately drain it in a colander.
3. Transfer the drained pasta to a bowl and toss it with 1 tablespoon of olive oil. This will prevent the pasta from sticking together.
4. Place the pasta in the refrigerator to chill.
5. Prepare the scallops. Brush them with 1 tablespoon of olive oil and season generously with salt and freshly ground pepper. Make sure to pat the scallops dry before seasoning; this helps them achieve a beautiful sear.
6. Heat a grill pan over medium-high heat. A well-heated grill pan is essential for getting those gorgeous grill marks and a perfectly seared scallop.
7. Carefully add the scallops to the hot grill pan. Cook for 1-2 minutes per side, or until they are opaque and cooked through. Be careful not to overcook them, as they can become rubbery. The internal temperature should reach 145°F (63°C).
8. Remove the seared scallops from the grill pan and set aside.
9. In a large bowl, prepare the dressing. Whisk together the remaining 8 tablespoons of olive oil, lemon juice, minced garlic, and cumin. The cumin adds a warm, earthy note that complements the fresh herbs beautifully.
10. Season the dressing with salt and pepper to taste.
11. Add the chilled farfalle pasta, seared scallops, Italian parsley, julienned basil, cilantro (or additional basil), torn mint, and arugula to the large bowl with the dressing.
12. Toss everything together gently but thoroughly, ensuring that the pasta and scallops are well coated with the flavorful dressing and herbs.
13. Garnish with lemon wedges and serve immediately.

Expert Tips & Tricks

• Don’t overcrowd the grill pan: Cook the scallops in batches if necessary to ensure they sear properly. Overcrowding lowers the pan temperature and results in steamed scallops rather than beautifully seared ones.
• Use high-quality scallops: Fresh, dry-packed sea scallops are the best choice for this recipe. Avoid scallops that are soaking in liquid, as they won’t sear well.
• Make ahead: You can cook the pasta and scallops ahead of time and store them separately in the refrigerator. Just before serving, combine everything with the dressing and herbs. However, for the freshest flavor, it’s best to prepare the salad just before serving.
• Herb variations: Feel free to experiment with different combinations of fresh herbs. Tarragon, chives, or even a touch of dill would also be delicious.
• Spice it up: For a little heat, add a pinch of red pepper flakes to the dressing.

Serving & Storage Suggestions

Serve the Farfalle with Herbs and Scallops immediately for the best flavor and texture. The dish is also delicious at room temperature, making it a great option for picnics or potlucks.

If you have leftovers, store them in an airtight container in the refrigerator. It will keep for up to 2 days. The herbs may wilt slightly, but the flavor will still be delicious.

This dish is best enjoyed fresh. It is not recommended to freeze it.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	743 kcal	N/A
Total Fat	38.8g	59%
Saturated Fat	5.8g	28%
Cholesterol	109.3mg	36%
Sodium	208.8mg	8%
Total Carbohydrate	68.1g	22%
Dietary Fiber	4.7g	18%
Sugars	1.9g	7%
Protein	32.3g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free farfalle pasta to make this dish suitable for those with gluten sensitivities.
• Vegetarian: Omit the scallops and add grilled vegetables such as zucchini, bell peppers, and eggplant for a vegetarian option.
• Shrimp: Substitute the scallops with shrimp for a different seafood twist. Follow the same cooking instructions as for the scallops.
• Lemon Zest: Add lemon zest to the dressing for an extra burst of citrus flavor.
• Pesto: Replace the chopped basil and parsley with two tablespoons of pesto.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs provide the best flavor, you can use dried herbs if necessary. Use about 1 teaspoon of each dried herb for every tablespoon of fresh.

Q: How do I prevent the scallops from becoming rubbery?
A: The key is to not overcook them. Cook them just until they are opaque and cooked through, about 1-2 minutes per side.

Q: Can I make this dish ahead of time?
A: Yes, you can cook the pasta and scallops ahead of time and store them separately in the refrigerator. Add the dressing and herbs just before serving.

Q: What kind of olive oil should I use?
A: Use a good quality extra virgin olive oil for the best flavor.

Q: Can I add other vegetables to this salad?
A: Absolutely! Cherry tomatoes, cucumber, and red onion would all be delicious additions.

Final Thoughts

This Farfalle with Herbs and Scallops is a celebration of fresh, vibrant flavors. It’s a dish that’s perfect for a light lunch, a summer dinner, or even a special occasion. I encourage you to try it and make it your own by experimenting with different herbs and vegetables. And when you do, please share your creations and feedback – I’d love to hear what you think! Pair this delightful pasta with a crisp glass of white wine for the ultimate culinary experience.