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April showers bring May flowers, and here in the Pacific Northwest that also means the beginning of our farming season. Local markets fill with bright greens, sweet peas, tender carrots, and the first real promise of warmer days ahead.

This dish is a celebration of that transition. Creamy pasta meets spring vegetables, silky smoked sockeye, and golden‑seared scallops for a plate that feels both comforting and fresh. Fresno peppers and arugula bring gentle heat, while lemon brightens everything at the finish. 

I like a little extra spice, so when seasoning the scallops and pasta I add more wang than most recipes call for. If I don’t have salmon I’ve smoked myself, I reach for smoked sockeye from Lummi Island Wild. It’s rich, clean, and perfect when folded into warm pasta at the very end.

SPRING CREAM PASTA WITH SMOKED SOCKEYE, SEARED SCALLOPS & SPRING VEGETABLES
Recipes by Chef Matthew Boudousquie
Serves 4 to 6

Photograph by Chef Matthew Boudousquie

INGREDIENTS

Vegetables & Herbs

  • 10 ounces cherry tomatoes, halved
  • 4–6 carrots, bias cut
  • 8–12 garlic cloves, minced
  • 1 small shallot, minced
  • 1 leek, thinly sliced
  • 2 Fresno peppers, sliced with seeds
  • 1 pound green asparagus, cut into 2–3 inch pieces
  • 8 ounces sugar snap peas
  • 8 ounces arugula
  • 2 lemons
  • 1 bunch curly parsley, chopped
  • 1 bunch chives, chopped

Dairy

  • 8 ounces heavy cream
  • 4 ounces butter
  • 2 cups freshly grated Parmigiano Reggiano

Seafood

  • 8 ounces smoked sockeye salmon
  • 1 ½ pounds 10/20 sea scallops

Other

  • 1 pound Rummo Fusillotti or Rotini pasta
  • 1 cup dry white wine
  • Garlic powder
  • Wang (Korean red pepper flakes)
  • Salt
  • Black pepper
  • Olive oil
  • Avocado oil

METHOD

  1. Bring a large pot of salted water to a boil. Cook pasta until just al dente. During the last 60 seconds, add asparagus and snap peas. Drain, reserving ½ cup pasta water.
  2. Season scallops with garlic powder, wang, salt, and pepper. Heat butter and avocado oil in a skillet over medium‑high. Sear scallops undisturbed for about 2–3 minutes per side until golden. Timing will vary depending on size; 10/20 count scallops are ideal. Transfer scallops to a parchment‑lined sheet pan and keep warm in a low oven.
  3. Lower heat to medium. In the same pan, add garlic, shallot, leek, Fresno peppers, and carrots. Cook until carrots are just al dente. Deglaze with white wine and reduce by half.
  4. Stir in cream and lemon zest. Simmer until lightly thickened. Add Parmigiano Reggiano and a splash of reserved pasta water for a silky sauce.
  5. Toss pasta, asparagus, peas, carrots, and cherry tomatoes into the sauce until well coated and warmed through.
  6. Turn off heat. Fold in smoked salmon, chives, parsley, and a squeeze of fresh lemon juice. Taste and adjust seasoning.
  7. In a mixing bowl, lightly toss arugula with olive oil, salt, and lemon zest.
  8. Plate pasta, top with scallops, finish with cracked black pepper, additional Parmigiano Reggiano, extra lemon zest, and dressed arugula.

CHEF’S NOTES

Fold the smoked salmon in at the end so it stays silky.

If scallops aren’t available, substitute seared halibut or spot prawns.

This dish loves acid. Adjust with lemon at the finish to brighten everything.

WINE PAIRINGS

Sauvignon Blanc, dry Rosé

Chef Matthew Boudousquie

Chef Matthew Boudousquie is a New Orleans native and award-winning chef who has called Bellingham home on and off since childhood. With nearly three decades in hospitality, his cooking is rooted in tradition, seasonality, and community. Today, Matthew focuses on teaching, consulting, private chef experiences, and real estate, bringing the same care and attention to detail to every table and every client.

chefboudousquie@gmail.com | @chefboudousquie

Until next time, happy cooking!