Seared Scallops with Roasted Vegetable and Goat Cheese Pasta

I have been craving scallops for the past two weeks. I don't know what it is about fresh seafood, but the light and delicate flavor is so enjoyable and satisfying to me. Seafood, especially scallops, don't need many ingredients to make them taste good. For example, these scallops were simply seasoned with salt and pepper and then seared. I served a slice of lemon on the side just to bring out the flavors in the the sauteed spinach with garlic and the seared scallops. I also made a fresh batch of rosemary, sage and garlic foccacia and a creamy goat cheese and roasted vegetable pasta salad to go along with these delicious scallops. This is an excellent pasta recipe if you are in the mood for a pasta that is creamy, yet healthy and light at the same time. It gets a great tangy flavor from the goat cheese and mustard. It was a light, yet satisfying meal for a beautiful June afternoon.

Seared Scallops

Large sea scallops

salt

pepper

olive oil

Heat one-two teaspoons of olive oil in a skillet. Heat skillet. Rinse and dry scallops and season both sides with salt and pepper. Place scallops in skillet and sear on both sides until lightly golden. About 2 minutes per side.

Sauteed Spinach with Garlic

Olive oil

2 cloves garlic, sliced

1 pkg. washed spinach

heat olive oil in skillet. Add sliced garlic and sautee until lightly golden. Add spinach and toss until lightly wilted. Serve seared scallops on top of spinach and serve with a slice of lemon.

Creamy Goat Cheese and Roasted Vegetable Pasta

2 tablespoons grainy mustard
4 ounces creamy goat cheese log, broken into pieces
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds

1 red bell pepper washed, seeded and chopped into large pieces

1/2 large eggplant iced

1/2 of and 8 oz. pkg. mushrooms sliced

1 zucchini diced

2 cloves garlic, minced
1/4 cup pine nuts
2 tablespoons snipped fresh dill leaves
Directions

Heat oven to 425 degrees. Toss chopped vegetables with olive oil, minced garlic, salt and pepper. Roast vegetables until lightly golden, about 20 minutes.
In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
In a large pot of boiling salted water, cook 3/4 pound fettuccine (or other thick-stranded pasta) until al dente, according to package instructions. Reserve 1 cup of pasta water; drain.
Return pasta, roasted vegetable, and a little reserved pasta water to the pot (add as much as you need). Toss with goat cheese, mustard, dill (or other fresh herb), and toasted pine nuts. Season with coarse salt and ground pepper.