Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino

Name: Seared Scallop Gemelli With Asparagus and Pecorino
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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

This seared scallop gemelli combines tender, caramelized sea scallops with al dente pasta, fresh spring vegetables, and a light tarragon-vermouth sauce finished with crispy pancetta and sharp pecorino. The key is searing scallops quickly over high heat to develop a golden crust while keeping the interior tender.

Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Food.com · by gailanng

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

14 Ingredients

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Instructions

1
Cook pasta in boiling salted water according to package directions; drain.
2
Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp, stirring occasionally. Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally. Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes. Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute. Remove from heat.
3
Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet, and cook 2 to 3 minutes on each side or until browned.
4
Return large skillet to cooktop. Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts. Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta.

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Tips & Notes

Pro tips

Pat scallops completely dry and let them come to room temperature before searing—moisture prevents proper browning and crust formation.
Don't move scallops in the pan; let them sit undisturbed for 2-3 minutes to develop a golden crust, then flip only once.
Add the vermouth and tarragon after removing scallops to prevent them from overcooking while the sauce reduces.
Reserve 1 cup pasta cooking water before draining; use it to adjust sauce consistency and emulsify with olive oil for a silky finish.

Substitutions

Pancetta → guanciale or crispy prosciutto (same cooking method)
Tarragon → dill or chervil (use same quantity)
Snap peas → snow peas or thin green beans (cut snap peas–sized pieces)
Pecorino → Parmigiano-Reggiano (milder, less peppery result)

Storage & make-ahead

Store leftovers in an airtight container for up to 1 day. Reheat gently on stovetop with a splash of water or broth; scallops will firm further upon reheating.

Common Questions

How do I prevent scallops from becoming rubbery?

Pat scallops completely dry before searing, use high heat for 2-3 minutes per side, and avoid overcrowding the pan. Scallops continue cooking off-heat, so remove them when just opaque.

Can I make this dish ahead?

Cook pasta and vegetables ahead and store separately. Sear scallops and assemble the dish just before serving for best texture.

What if I don't have dry vermouth?

Substitute dry white wine or a splash of dry sherry. Omit alcohol and use additional broth if preferred, though vermouth adds distinctive herbal notes.