The flora outside is exploding with color and fragrance. It’s so easy to make your food presentations colorful, too! Just mix and toss herbs with pasta for glorious spring mix and enjoy my Springtime Confetti Pasta.
Springtime Confetti Pasta
Prepare your favorite pasta and set it aside. Sear scallops in a large skillet and remove the scallops from the pan. Deglaze the skillet with Sherry. Melt 1/2 stick of butter with the juice of 1 lemon. Gently toss in fresh diced tomatoes and chopped herbs. Add the cooked pasta into the pan and sprinkle on fresh peas. Gently toss. Add the scallops back into the mix and enjoy the confetti freshness. Serve the seafood confetti pasta in individual bowls. Line the edge of the bowls with cooked artichoke leaves for a beautiful springtime edible presentation. © Kelly McBride Loft