Maniche giganti with zucchini blossoms and scallops


• 14 oz (400 g) Delverde maniche giganti

• 9 oz (250 g) scallops, diced

• 1 cup (5½ oz or 150 g) asparagus tips

• 4 small zucchini with blossoms, julienned

• 1 shallot, minced

• 1 tab of butter

• fresh ginger, grated

• 6 tbsps extra-virgin olive oil

• 2/5 cup (100 ml) pinot blanc wine

• salt


• Heat the olive oil and sauté half the shallot. add the scallops, sauté briefly, then add the wine.

• Transfer to a covered container and keep warm. in the same pan melt the butter and sauté the remaining shallot. Add the asparagus and zucchini, cover and cook for 10 minutes, adding a little hot water if necessary. Just before they are done, add the chopped zucchini blossoms.

• Add the scallops to the vegetables, season with salt and add a little grated ginger. Bring a pot of salted water to a boil and cook the pasta, then toss with the sauce in the frying pan. serve hot.

Preparation time 20 minutes – cooking time 25 minutes – Level of difficulty easy

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