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    You are in: Home / Recipes / Winter White Seafood Pasta Recipe
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    Winter White Seafood Pasta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    SarasotaCook's Note:

    A completely unique rich, and savory use of fresh scallops, asparagus, in a creamy champagne sauce. It sounds more difficult than it is. It is rich, but subtle in it's flavor. Don't expect spice or deep flavors, but it is great. Just follow the directions as is. Steamed asparagus doesn't work, canned artichokes don't work. It needs to be prepared right for the great flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pasta

    • 3/4 lb thin spaghetti (angle hair is a bit thin but ok, but thin spaghetti works great)

    Scallops

    Asparagus

    Sauce

    Garnish

    Directions:

    1. 1
      Asparagus -- To roast the asparagus, cut the asparagus on an angle in 1" pieces. Heat oven to 400 degrees and line a cookie sheet with foil. Drizzle the asparagus with olive oil, salt and pepper and cook 15 minutes until slightly soft and tender. Once the asparagus is done, remove and wrap up right in the foil it was cooked in and set to the side. This will keep it warm and there are not pots or pans to clean.
    2. 2
      Artichoke Sauce -- As the asparagus cooks, start the sauce. In a medium size pot, heat the butter on medium heat and saute the onion and cook 2-3 minutes until translucent or slightly tender.
    3. 3
      Chop the artichokes and add to the pan and cook another minute or two.
    4. 4
      Then add the champagne, the chicken broth, cream, salt and pepper, parsley, and thyme and cook on medium low. The cream and champagne will reduce and slightly thicken as it cooks. Just let it cook 5-7 minutes as you make the pasta and scallops. The sauce is finished.
    5. 5
      Pasta -- Cook the pasta according to the directions on the box. Thin spaghetti or angel hair doesn't take long and just enough time to make the scallops.
    6. 6
      Scallops -- First, bring the scallops to almost room temp (just not ice cold), sprinkle with salt and pepper. Then in a medium size saute pan, bring to medium high heat and add the butter and oil. Add the scallops and sear until the scallops are golden brown on one side and then flip and finish when the other side in also golden brown. Do not over cook. They will only take a minute or two on each side. Remove from the heat as soon as they are done.
    7. 7
      Combine -- Drain the pasta well and toss with the artichoke sauce, asparagus and scallops. Taste for any additional seasoning and garnish with fresh Parmesan cheese.

    Ratings & Reviews:

    • on August 20, 2009

      15

      I found this recipe very bland , time consuming and costly to make. Sorry! My husband said it was okay and to freeze the leftovers for him to eat when I'm travelling.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Winter White Seafood Pasta

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 695.4
     
    Calories from Fat 282
    40%
    Total Fat 31.3 g
    48%
    Saturated Fat 17.8 g
    89%
    Cholesterol 137.0 mg
    45%
    Sodium 778.9 mg
    32%
    Total Carbohydrate 56.9 g
    18%
    Dietary Fiber 5.5 g
    22%
    Sugars 3.6 g
    14%
    Protein 42.8 g
    85%

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