To bait fish withal: if it will feed nothing else, it will feed my revenge.
Shylock, circa 1600, Venice, Italy
Not much in Venice has changed over the past 400 years. The Rialto is still packed with merchants, the small streets packed with people, and the summer air packed with heavy air and aroma. And of course, as in The Merchant of Venice, the world still spins with avarice and revenge, and hopefully, eventually justice.
The Venetians have been famous merchants for centuries, trading everything from silk to spices. In this corner of Italy, and its gateway to the East, the local cuisine overflows with fish from the lagoon and produce from local farms.
This recipe, with fresh scallops and fresh zucchini, is everywhere. This is summer’s sweet revenge for a long wet winter. Justice served.
Click here for Wine Pairings to complement this dish!
Bring a large pot of salted water to a boil.
Rinse the zucchini under cold water. Remove the top and bottom and Julienne (cut into thin strips). In a large skilled over medium heat, saute the onion in half of the butter until translucent. Add the zucchini and cook until tender. Add salt and pepper to taste.
Meanwhile, rinse the scallops under cold water. Cut them into bit sized pieces. In a separate pan over medium heat, melt the remaining butter. When the pan is hot, add the scallops and sear. Add the wine and allow to evaporate. Salt and pepper to taste.
Add the pasta to the boiling water. Cook until al dente and drain, retaining a bit of the cooking water.
Add the scallops to the zucchini mixture, then add in the pasta. Cook for another minute, adding the cream, with some cooking water if it seems dry.
Serve immediately, evenly distributing the scallops.