1 Bring 2.1 qt (2 liters) of salted water to a boil with the turmeric. When boiling, add your macaroni and cook for 9 minutes.
2 Meanwhile, in a pan, pour 2 tablespoons of olive oil. When hot, add your button mushrooms, salt, pepper, then cover the pan. Cook for 4 minutes, then add your diced zucchini and scallops, cook for 2 minutes. Finally, add your peas, cook for 1 minute, 7 minutes total. Taste and adjust salt if needed, add a pinch of Espelette pepper. Turn off heat and cover.
3 Your macaroni is cooked, drain it quickly (it's okay if a bit of cooking liquid remains). Pour it directly into your pan with the vegetables, toss everything together so the flavors and aromas blend well, then arrange nicely on warm plates.
Scallops are delicate: 2 minutes maximum in the pan, not a moment more. Beyond that, the flesh becomes rubbery. Add them just before the end, after the zucchini. And pour the drained macaroni directly into the pan with the vegetables: the turmeric left in the starch mixes with the olive oil, creating a simple but effective binding sauce.
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