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SCALLOPS AND ASPARAGUS WITH PASTA 1 lb. fresh scallops, cut into quarters 3 c. fresh asparagus (2-inch pieces) 3 Tbsp. olive oil 1 clove garlic, halved 3 Tbsp. chopped parsley 1/4 tsp. hot pepper flakes 1/2 c. dry white wine fresh ground pepper 3/4 lb. fresh pasta (linguine or fettucine) grated Parmesan cheese Heat olive oil in large saute pan and add garlic. Cook 1 minute and remove. Add parsley, pepper flakes and wine; simmer slowly. Meanwhile drop asparagus into rapidly boiling water and cook 2 to 3 minutes until bright green and barely tender; drain. When wine mixture is reduced by half, add scallops and cook until opaque, about 1 to 2 minutes. Do not overcook. While scallops cook, add pasta to rapidly boiling water. Fresh pasta should cook in just a little over a minute. Toss asparagus and scallops with pasta. Serve with freshly ground pepper and Parmesan cheese. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |