scallops: easy and delicious with fresh pasta

this morning, i did something i've never done before: i went to the austin farmer's market downtown at 4th and guadalupe. it took my stepmother moving here and her sister visiting to make it happen, but i can finally say i've partaken of the farmer's market. i need to go back next week and buy more fresh produce. it was fabulous! i loaded up on fresh leeks, multi-colored carrots, beets, and itty bitty brussels sprouts. then we headed to whole foods for scallops, red shrimp, fresh fettucine, and shaved parmesan. the result, with the addition of some butter and herbs from my garden, was sublime.

seafood fettucine with lemon-thyme butter sauce (serves six)
ingredients:

1 lb fresh scallops (ask your seafood monger which type is the best)

1 lb red shrimp

6 servings fresh fettucine

2-3 tbsp butter

juice of 2 lemons

1 tbsp chopped fresh thyme

pat scallops dry and clean shrimp to prep for cooking.
heat butter in a very large skillet on medium high to high.
these first two steps are essential to getting that beautiful brown sear crust on your scallops - you must pat them dry with a paper towel, and make sure that your skillet is nice and hot so the scallops start to sear the moment you drop them in the pan.
cook the skillets for 4-5 minutes, or until nice and crust on the first side, then flip.
season scallops with sea salt, thyme, pepper, and lemon juice after turning.
when the scallops are almost done (opaque but not quite wanting to fall apart), add the shrimp. they will cook very quickly.

before you cook the scallops, get water boiling for the pasta and cook according to package directions.

add seafood to the pasta, juice and all, and toss. serve piping hot with shaved parmesan to taste.

roast vegetables with fresh herbs and olive oil
ingredients:

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh sage

1-2 tbsp olive oil

sea salt to taste

4-5 small beets

2 leeks

5-6 carrots

pre-heat oven to 375 degrees.

chop all vegetables into large bites, making sure that chop sizes are as consistent as possible.

toss vegetables with olive oil and seasonings, and spread into a glass baking dish.

roast at 375 for 45 minutes or an hour, or until vegetables are tender but still nice and chewy.