Wednesday, May 30, 2007 FOOD


Sea scallop and asparagus tagliatelle

Serves 4

Salt and pepper, to taste

1 pound fresh asparagus

cup olive oil

3 cloves garlic, finely chopped

8 large sea scallops (about 3/4 pound)

cup white wine

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.



Copyright 2007 Globe Newspaper Company