Ok, I’m a sucker for a quick meal that makes everyone convinced it took forever. This is one of those meals that packs a great punch without all the hassle you’d assume would come with a dish like this. If you follow my blog, you have likely read about my obsession with glass storage jars in the kitchen. This is often the source of my creativity in the kitchen, that row of amazing nuts, spices, pastas, rice and dried fruits that star me down everyday offering their inspiration and begging to be thrown into the next meal. Thus is how this recipe got its amazing kick with hazelnuts (an all time favourite of mine).
2 tbsp Olive Oil
2 tbsp Butter
Pinch of Pepper
Pinch of Salt
1 8 oz package of baby Portabella Mushrooms
Zest and Juice of 1 Lemon
1/2 cup Hazelnuts chopped
4 oz Angel Hair Pasta
1/2 pound fresh baby Scallops
1/2 cup Parmesan Cheese
In a stock pot, bring 6 quarts of water to a boil, season water with salt. While water is coming to a boil, bring a sauté pan to medium heat and add in olive oil and butter, stir until butter is melted and add mushrooms and season with salt and pepper. Stir well, cover and cook until mushrooms start to slightly brown. If the mushrooms finish before the pasta water comes to a boil simply reduce to a low heat and keep covered until the water comes to a boil. Once the water is boiling for the pasta, add in the angel hair pasta and set your timer for 4 minutes.
Next bring your sauté pan to medium heat again and add in the scallops – cook for 2 minutes stirring periodically. Add in the zest and juice of the lemon, chopped hazelnuts and parmesan cheese and cook for an additional 2-3 minutes until the scallops are just cooked (they cook much like shrimp). Strain the angel hair pasta after 4 minutes and toss well with the rest of the i
ngredients. Serve in bowls and garnish with a sprinkling of parmesan cheese.