Scallops with Fusilli from Monday-to-Friday Cookbook by Michele Urvater
The sharp edge of the lime juice makes for a lovely contrast to the smooth richness of both the scallops and pasta. You can pick up speed and save on clean-up if you cook the scallops along with th...
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Ingredients
- Salt
- freshly ground black pepper
- 1 clove garlic
- 2 cups cut raw vegetables, such as peppers, tomatoes, carrots, or fennel (optional)
- 1 pound fusilli or penne
- 1 pound sea scallops, peeled and deveined shrimp, or crabmeat
- 1 large bunch parsley
- ⅓ cup olive oil
- ⅓ cup lime juice
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