PAPPARDELLE with scallops and zucchini

Hello to all the food lovers around the world! This video is a throwback to our trip to Kaş, Turkey in September. Initially, we planned on cooking shrimp and zucchini pasta, but imagine our surprise when the shrimp bought in a Turkish fishmonger’s turned out to be scallops upon defrostingJ. We took it as a sign of good luck and this is how this dish appeared. Check out the recipe and enjoy the beautiful views of the Mediterranean Sea!
Ingredients:
1-2 cloves garlic
400 g cherry tomatoes
1-2 small zucchini or courgettes 400-500 g sea scallops
450 g pasta
Olive oil
Salt/Pepper
Instructions:
1. Mince garlic
2. Sauté in some olive oil until golden
3. Cut cherry tomatoes in half and add to the garlic
4. Chop some zucchini and transfer to the pan
5. Cut the scallops and fry them in a pan until golden crust appears
6. Cook pappardelle in the boiling water for about 8-9 minutes
7. Transfer the pasta and the scallops to the pan and stir
8. Season with salt and pepper, bring it to a simmer and then remove from the heat
9. Add some parsley and serve in warm bowls
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Music: English Country Garden / Aaron Kenny
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