Seared Scallop With Asparagus

This is a variation on a recipe I found in Coastal Living.

• Ready In: 36 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked pasta
• 2  ounces pancetta, chopped
• 2  tablespoons olive oil
• 1⁄2 sweet onion, chopped
• 1  lb asparagus, cut into 1-inch pieces
• 1⁄3 cup dry white wine
• 1  lb bay scallop
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons butter
• 3⁄4 cup  grated romano cheese

Directions

1. Cook pasta and set aside.
2. In lage skillet over medium heat, cook pancetta until crisp, about 3 minutes. Remove, set aside and drain.
3. Add 2 tbs oil, onion and garlic, cooking until onion soft, about 5 minutes. Add asparagus and cook 2 minutes, until bright green. Add wine and cook another minute. Remove from pan and set aside.
4. Add butter to skillet. Sprinkle scallops with salt and pepper. Brown on each side, 2-3 minutes per side.
5. Add pasta and vegetable mix to skillet and heat through.
6. Remove from heat, add pancetta and cheese.