We will be using pan seared scallops, asparagus and sun dried tomatoes for this seafood pasta recipe for an ultimate meal. It is easy to make and really quite special.
You can find frozen scallops in the freezer in the grocery store. Buy the little ones as they are less expensive. Once you thaw them, rinse them and dry them thoroughly so that they brown evenly — the lack of moisture will allow them to truly caramelize and bring out their natural sweet flavor.
We will also use asparagus. If they are not in season you can use frozen asparagus for this recipe for an equal delicious result. The asparagus will be blanched for a nice crisp texture once you add it to the skillet. Don’t over cook the asparagus. There is nothing more anti-climatic than a soggy, flabby asparagus stalk.
This is what you are going to need for this delectable seafood pasta recipe:Pasta Scallops Asparagus
12 oz. thin spaghetti
½ pound asparagus – can be frozen – cut in thirds
2 TBS butter
1 pound scallops
3 TBS olive oil
3 scallions – chopped
4 garlic cloves – minced
3 TBS sundried tomatoes – chopped
1 tsp. dried thyme
½ a lemon – juiced
1 tsp. lemon zest
3 TBS chopped fresh basil
1 tsp. salt
1 tsp. black pepper
Cook the spaghetti per package instructions. Once cooked, drain and shock with cold water to stop the cooking process.
Bring a large pot of salted water to a rolling boil. Add the asparagus and blanch for 3 minutes. Remove and place in a bowl of ice water to stop cooking.
Rinse and pat dry the scallops. You have to dry them very, very well so they brown. Melt 2 TBS of butter in a skillet and add the scallops. Brown them on all sides and remove from pan.
Wipe the skillet and add 1 TBS olive oil. Heat and add the scallions and garlic. Cook for about 5 minutes. Add the asparagus and sauté them with the onion and garlic for a few minutes. Mix in the sun dried tomatoes and the thyme. Mix well. Add salt and pepper to taste.
Add the cooked pasta to the pan and toss to mix it all up. Drizzle the remaining olive oil in the pasta and add the lemon juice and lemon zest. Return the scallops to the pan and add the basil leaves. Taste for salt and add nor if necessary. Toss well and serve.
CALORIES 380.54; FAT 16.31 grs (sat 5.13; mono 8.92; poly 1.45); PROTEIN 24.78 grs ; FIBER 4.93 grs; CARBS 33.92 grs; CHOLESTEROL 40.26 mg; IRON 3.71 mg; SODIUM 816.91 mg; CALCIUM 94.21 mg