“Mediterranean Scallops and Artichoke-Mushroom Pasta”–it sounded like the perfect recipe. Found on a Publix Apron’s Simple Meal card (and here), I decided to round out my taste test with this seafood dish, since the other two focused on pork. In terms of modifications, I think the recipe as written intended for the scallops and the pasta to be separate components of the meal, but I ended up just throwing everything together in combination. I also sauteed the mushrooms in a separate pan and adding them to my dish at the end, since my fiance is anti-fungus.
The finished product was just fine, and it’s certainly healthy (due to all the yummy veggies), but it just seemed kind of meh compared to the previous two dishes. The scallops were tasty, but they were a bit smaller than I’d prefer, and I found them to be a tad tough. The veggies were fresh and the flavors were nice, but I feel like maybe there was just too much going on. Ah, well–two out of three ain’t bad.
Preheat broiler. Remove ends from squash and zucchini; cut both into ¼-inch-thick slices (1 ½ cups each). Cut tomatoes into ¼-inch-thick slices; place all in medium bowl. Add wine, 2 tablespoons of the olive oil, Italian seasoning, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper; toss until blended. Arrange vegetables in an even layer in metal roasting pan; pour remaining oil mixture over vegetables. Combine in second medium bowl, scallops, and remaining each 1 tablespoon olive oil, ¼ teaspoon salt, 1/8 teaspoon pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm, and beginning to brown on top. Remove from oven; spread scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.
Preheat large sauté pan on medium-high 2-3 minutes. Cut pepper in half; remove seeds and membranes. Cut pepper into thin strips. Place oil in pan; swirl to coat. Add peppers and mushrooms; cook 2-3 minutes, stirring often, or until vegetables begin to soften. Stir in artichokes, water, wine, and contents of seasoning packet (from pasta mix). Bring to a boil. Stir in pasta; cover and reduce heat to medium-low. Cook 8-12 minutes, stirring occasionally, or until pasta is tender. Sprinkle with cheese and serve.