Wednesday, May 30, 2007 FOOD
Sea scallop and asparagus tagliatelle
Salt and pepper, to taste
1 pound fresh asparagus
¼ cup olive oil
3 cloves garlic, finely chopped
8 large sea scallops (about 3/4 pound)
¼ cup white wine
½ cup coarsely chopped parsley
1 cup light cream
1 pound fresh tagliatelle or linguine
1. Bring a large pot of salted water to boil.
2. Snap off the tough ends from the asparagus. If the spears are large, peel the ends. Cut the asparagus into 1-inch lengths.
3. In a large skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring often, for 2 minutes or until lightly browned.
4. Add the scallops and sear for half a minute. Turn over and cook the other side for half a minute more. Pour the wine into the pan. Remove the scallops and set aside.
5. Add the asparagus and parsley to skillet and cook for 6 minutes, stirring often, or until the spears are just tender.
6. Add the cream to pan and bring to a boil, stirring. Cook for 1 minute. Return the scallops to the pan and cook 2 minutes more. Taste for seasoning and add salt, if you like.
7. Meanwhile, drop the pasta into the boiling salted water. Cook for 1 1/2 to 2 minutes or until the pasta is just tender. Drain into a colander.
8. Add the pasta to the scallop mixture and toss gently. Sprinkle with pepper.
Adapted from Ristorante La Colombara in Aquilea.