Wednesday, May 30, 2007 FOOD
Sea scallop and asparagus tagliatelle
Serves
4
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.
© Copyright 2007 Globe Newspaper Company