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F1e8f93b d0ac 4777 9bff 3936cd552212  2016 06 01 20 49 09

Fettuccine w/ Scallops and Asparagus

Serves 4

Heat butter and olive oil in a non-stick pan until foamy. Pat scallops dry and season with salt and pepper. Cook, flipping scallops once for about 4 minutes until golden brown at edges. Toss pasta with a little olive oil in a large bowl. Ladle in desired amount of sauce and toss, seasoning to taste with salt and pepper.
Trim top 3-inch tips from asparagus. Reserve stems for later use. Blanch tips in pasta water after pasta is cooked. Drain well and set aside. Transfer pasta to serving bowl and top with asparagus spears, scallops and fresh grated parmesan cheese.