Seared Scallop With Asparagus |
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Prep Time: 16 Minutes Cook Time: 20 Minutes |
Ready In: 36 Minutes Servings: 4 |
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This is a variation on a recipe I found in Coastal Living. 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.
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