Scallop and Asparagus Linguine

Submitted by Chef #600836

"This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb bay scallop
• 1 lb asparagus spear, trimed and cut in 1 inch sections
• 2 -3 tablespoons olive oil
• 2 tablespoons parsley
• 2 -3 garlic cloves
• salt
• pepper
• 2 tablespoons butter
• 8 ounces linguine
• 1 lemon, juice of

directions

1. Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
2. Boil Linguine acording to package directions.
3. Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
4. Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
5. Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
6. Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
7. Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
8. Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

Reviews

[rochsann]

This made a delicious dinner! The only differences I made were to use two tablespoons of butter with one tablespoon of grape seed oil for the scallops and add parmesan cheese when serving. Our scallops were especially juicy, so I didn't need to add the pasta water. Thank you for creating a wonderful recipe!