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Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino

The first time I tasted this dish, I was sitting at a sun-drenched table overlooking the harbor in a small coastal town in Italy. The air was salty, the wine was crisp, and every bite of the pasta was an explosion of fresh, vibrant flavors. The sweetness of the scallops, the bright crunch of the asparagus and snap peas, and the salty tang of the pecorino cheese…it was pure culinary bliss. I knew I had to recreate this magic at home, and I’m thrilled to share the recipe with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

8 ounces gemelli pasta
2 ounces pancetta, chopped
3 tablespoons extra virgin olive oil, divided
1 sweet onion, chopped
4 garlic cloves, minced
1 lb asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas
1⁄3 cup dry vermouth
2 tablespoons chopped fresh tarragon
1 lb sea scallops
1⁄2 teaspoon salt, divided
1⁄4 teaspoon black pepper, divided
2 tablespoons unsalted butter
3⁄4 cup freshly grated pecorino romano cheese

Equipment Needed

Large pot
Large nonstick skillet
Separate skillet

Instructions

Cook the gemelli pasta in a large pot of boiling salted water according to package directions. Once cooked, drain the pasta well, reserving about 1/2 cup of pasta water.
While the pasta is cooking, heat a large nonstick skillet over medium-high heat. Add the chopped pancetta to the skillet and cook for 3 minutes, or until the pancetta is crisp, stirring occasionally. Remove the cooked pancetta from the skillet and drain it on paper towels. Set aside.
Return the skillet to the cooktop and add 2 tablespoons of extra virgin olive oil. Add the chopped sweet onion and minced garlic. Cook over medium-high heat for 5 minutes, or until the onion starts to soften, stirring occasionally. Be careful not to burn the garlic; reduce heat slightly if necessary.
Add the trimmed and chopped asparagus to the skillet. Cook for 2 minutes, or until the asparagus turns a bright green color.
Stir in the sugar snap peas and cook for an additional 2 minutes. The peas should still have a slight crispness.
Pour in the dry vermouth. Cook for 1 minute, or until the vermouth has reduced to a glaze, scraping up any browned bits from the bottom of the pan. This step adds depth of flavor to the dish.
Stir in the chopped fresh tarragon and cook for 1 minute. Remove the skillet from the heat. The tarragon adds a subtle anise flavor that complements the seafood beautifully.
In a separate skillet, heat the remaining 1 tablespoon of extra virgin olive oil over medium-high heat.
Sprinkle the sea scallops with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Ensure the scallops are dry before seasoning; this helps them achieve a beautiful sear.
Add the seasoned scallops to the hot skillet. Cook for 2 to 3 minutes on each side, or until they are nicely browned and cooked through. The internal temperature should reach 145°F (63°C). Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.
Return the large skillet with the vegetables to the cooktop.
Add the cooked pasta and 2 tablespoons of unsalted butter to the skillet. Cook for 1 minute, or until the butter is melted and coats the pasta evenly.
Remove the skillet from the heat. Stir in the freshly grated pecorino romano cheese, half of the reserved cooked pancetta, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss gently to combine.
Divide the pasta mixture among 4 bowls.
Top each bowl evenly with the seared scallops.
Sprinkle with the remaining cooked pancetta before serving.

Expert Tips & Tricks

Don’t overcook the scallops: Overcooked scallops become rubbery and lose their delicate sweetness. Aim for a golden-brown sear and a slightly translucent center.
Use high-quality scallops: Fresh, dry-packed sea scallops are ideal for searing. Avoid scallops that are soaking in liquid, as they will not sear properly.
Pasta Water is Your Friend: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and create a creamier consistency. The starch in the pasta water helps bind the sauce to the pasta.
Toast the Pancetta: For an extra layer of flavor, toast the pancetta in the oven for a few minutes before adding it to the skillet. This will make it even crispier and more flavorful.
Fresh Herbs Matter: Use fresh tarragon for the best flavor. Dried tarragon is a poor substitute in this dish.

Serving & Storage Suggestions

Serve this dish immediately after cooking for the best flavor and texture. The seared scallops are best when freshly cooked. Garnish with an extra sprinkle of fresh tarragon or a drizzle of extra virgin olive oil for a more elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to prevent the pasta from drying out. Note that the scallops may become slightly tougher upon reheating. This dish is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	514.5 kcal	N/A
Calories from Fat	161 g	31%
Total Fat	17.9 g	27%
Saturated Fat	5.5 g	27%
Cholesterol	42.5 mg	14%
Sodium	761.3 mg	31%
Total Carbohydrate	60.7 g	20%
Dietary Fiber	6.7 g	26%
Sugars	5.2 g	N/A
Protein	26.1 g	52%

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

Variations & Substitutions

Gluten-Free: Use gluten-free gemelli pasta to make this dish gluten-free.
Vegetarian: Omit the pancetta for a vegetarian version. Consider adding toasted pine nuts or walnuts for a similar textural element.
Different Vegetables: Substitute other seasonal vegetables, such as broccolini, zucchini, or bell peppers, for the asparagus and snap peas.
Cheese Swap: If you don’t have pecorino romano cheese, you can substitute Parmesan cheese.
Herb Variations: Experiment with different fresh herbs, such as basil, parsley, or chives, in place of the tarragon.
Spicy Kick: Add a pinch of red pepper flakes to the skillet with the onion and garlic for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?

A: Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry with paper towels before cooking. This will help them sear properly.

Q: What if I don’t have dry vermouth?

A: You can substitute dry white wine, chicken broth, or even a squeeze of lemon juice in place of the dry vermouth. The vermouth adds a subtle flavor, but these alternatives will work in a pinch.

Q: Can I make this dish ahead of time?

A: It’s best to serve this dish immediately after cooking, as the scallops are best when freshly seared. However, you can chop the vegetables and cook the pancetta ahead of time to save time on the day of.

Q: How do I know when the scallops are cooked through?

A: The scallops are cooked through when they are opaque and slightly firm to the touch. They should also have a golden-brown sear on the outside. The internal temperature should reach 145°F (63°C).

Q: What wine pairs well with this dish?

A: A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish. The acidity of the wine complements the richness of the scallops and the freshness of the vegetables.

Final Thoughts

This Seared Scallop Gemelli with Asparagus, Snap Peas, and Pecorino is a dish that’s sure to impress. The combination of flavors and textures is simply divine, and it’s surprisingly easy to make. So, gather your ingredients, put on some music, and get ready to create a little culinary magic in your own kitchen. I encourage you to try this recipe and share your feedback! It pairs beautifully with a chilled glass of Italian white wine and good company. Buon appetito!

Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino Recipe