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Title: Asparagus & Scallop Pasta With Lemon Cream Sauce
Categories: Pasta Seafood Shellfish Vegetable
Yield: 1 Servings
| THE SAUCE | ||
| 1/4 | lb | Unsalted butter |
| 3 | Shallots; minced | |
| 6 | Garlic; minced | |
| 1/4 | c | Parsley; minced |
| 1 | c | Dry vermouth |
| 2 | c | Heavy cream |
| THE REST | ||
| 2 | lb | Angel hair pasta; uncooked |
| 1 | lb | Asparagus, trimmed; 1 1/2 to 2 inches |
| 1 | lb | Sea scallops, 1/4 inch rounds; soaked in milk for |
| 1 | Salt and white pepper | |
| 1 | Nutmeg; freshly grated | |
| 1 | Lemon juice; to taste | |
| 1/2 | c | Pistachios; chopped |
| 1 | Parmesan cheese; freshly grated | |
* Soak in refrigerator for one hour, then drain.
For the sauce, melt half the butter in a large saucepan and sautee the shallots, garlic, parsley and lemon zest over low heat until the shallots are tender but not brown.
Add the vermouth and bring to a boil over high heat until reduced by half.
Stir in the cream and reduce by about a third or slightly thickened. Season with salt and pepper.
Bring a large pot of salted water to a boil and blanch the asparagus until barely tender, about 3 to 4 minutes. Remove with a strainer and add them to the sauce.
Cook the pasta until al dente.
At the same time, melt the remaining butter in a large heavy skillet and sautee the scallops until just opaque. Season with salt, pepper, nutmeg and lemon juice while cooking.
Drain the pasta and transfer to a large warm bowl. Toss with the scallops, sauce and grated cheese.
The sauce may be made up to 3 days in advance and refrigerated. Reheat over medium heat.
Contributor: Wells & Mary Behee
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