By Nancy Caivano
1 lb pasta (I prefer fettuccine with this dish, but any pasta will work)
1/2 lemon cut into 4 wedges
3 tbsp olive oil
3 cloves garlic, chopped (or 1 tsp jar chopped garlic)
1/4 cup parsley, chopped
1/4 tsp hot pepper flakes (optional)
3/4 cup dry white wine
1-1/2 lb scallops (if using large scallops, cut in quarters or use small bay scallops)
2 lb asparagus, tough ends snapped off, steamed 3 minutes and cut into 2" pieces
2 tbsp butter
1/2 cup grated pecorino romano cheese (or parmesan)
Cook pasta in a large pot of boiling, salted water with lemons, until al dente; drain. Discard lemon wedges.
Meanwhile, in a large skillet heat olive oil over medium-high heat. Add garlic, red pepper flakes and parsley, and cook just until garlic starts to brown.
Add white wine and simmer over medium heat until wine is reduced by half. When wine is reduced, add scallops and cook 2 minutes or until scallops are opaque. Remove from heat; add asparagus, butter, and swirl until butter is melted. Season with salt and pepper.
Return drained pasta to pot. Add contents of skillet and combine. Add grated cheese, toss to combine and serve immediately.
Note: You can substitute chicken for the scallops, but sauté the chicken before adding to wine reduction.
This page created October 1998
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