SHRIMP AND SCALLOP PASTA, IN A LEMON TARRAGONSAUCE

Checking with The Flavor Bible – another recipe emerged. This book is such an inspiration.  I knew I wanted to use yogurt, and bacon, but combining the Tarragon, Dijon,  lemon, green onions, made this dish light and flavorful.
2 1/2 cups yogurt
4 slices, chopped bacon
1 large minced shallot
4 minced garlic cloves
1 Tblsp. Dijon mustard
1 large bay leaf
fresh cracked pepper
minced fresh Italian Flat Leaf Parsley
Olive oil, and a knob of butter
1 pkg. 340 grams, frozen scallops and raw shrimp – thawed
juice of  ½ a lemon
2 sliced diagonally cut green onions
1 tsp. dried Tarragon
Parmigiano Regiano Cheese
1 package Tinkyada Spaghetti style pasta
Begin by browning the bacon in a pan, medium heat.  Once browned, remove to a paper towel and set aside.  Turn the heat to medium low, and pour ½ the rendered bacon drippings into another frying pan for the seafood.  Then add the sliced shallot and minced garlic to the bacon pan, sautéing to sweat out. Then add the yogurt, Bay Leaf, Tarragon, fresh pepper, and Dijon mustard, stirring to combine scraping up any brown bits.  Turn the heat to a low, low simmer.  Meanwhile begin cooking the pasta as per directions.
Heat the other frying pan with the bacon drippings on medium high heat. Add the shrimp and scallops, saute the shrimp and scallops, till the shrimp are pink….about 3 minutes, then add in the sliced green onions, and juice of ½ a lemon.  Stir to blend and remove from heat.
Once pasta is cooked, drain well.  Remove the sauce from heat and add in ½ -2/3 cup Parmigiano Regiano  cheese, stirring to combine.  Add in the pasta, mixing well to coat, place into a large platter, then add the shrimp and scallops over top (there will be a lovely liquid from the seafood), then sprinkle on the cooked bacon, with a sprinkling of Italian Flat Leaf Parsley, and more grated Parmigiano Regiano Cheese.

Ina Gawne
author

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August 29, 2011
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