Seafood Pasta with Grilled Vegetables

Usually when I cook, the only people that I do it for are myself and my parents.  You won't find any hard core, full course dinner menus on this blog, or fancy desserts.  I like to stick to recipes, which usually just come right out of my head as I see the food in front of me, that are easy to make, and even easier to reproduce.  Sometimes I might take pictures of the food if I plate it up, but usually things in my house are served family style, just put on dishes on the table so you can serve yourself.

This is just a quickly thrown together 'recipe'- I use the term loosely, considering I literally just threw things together as it came to me- from tonight's dinner.


Seafood Pasta with Grilled Vegetables
(Serves 3)

Ingredients:
1 1/2 cup vermicelli (usually about 1/3 of an average pasta packet)
12 scallops (remove the roe if you don't like to eat it, it won't make a difference)
15 raw king prawns (shelled and deveined, tails off)
1 jar of Bertolli Basilico pasta sauce
1/4 cup chopped basil leaf
1 tbsp lemon juice (plus extra to taste)
6 stalks asparagus
2 small zucchini
Olive Oil
Salt to taste

Method:

1. Fill a large pot 3/4s full (about 1 litre) with water and put 1 tspn salt in and the lemon juice, leave to boil
2. Heat a large pan to medium-high heat, add small amount of olive oil to your liking
3. Blanche asparagus in the boiling water for one minute; remove with tongs (do not drain the water) and put in chilled or iced water; put pasta in water to boil for 6-7 minutes or until al dente
4. Cook scallops in pan until golden on each side and firm; remove then place in oven to warm.
5. Cook prawns in pan until pink and heated through; remove then place in oven to warm
6. Third the zucchini and cook in same pan as the seafood, and fry until golden on each side
7. Remove pasta from the boil and drain; stir through the pasta sauce until coated.
8. Place pasta on a plate and portion the seafood over the top, serving the asparagus and zucchini on the side.

I chose to serve the elements seperately, to make it easier to get portions correct, but you can stir the seafood through the pasta if that's what you choose.  Season with a little salt and pepper to taste, and some lemon juice then enjoy with a chilled glass of Monteith's Radler Bier, a light and fruity lager with lemony citrus notes that complement the flavour of the meal.