| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus; cleaned |
| 3 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; crushed |
| 2 |
|
Green onions; chopped |
| 1 |
c |
Cream or Half-and-Half |
| 1/2 |
lb |
Scallops |
|
|
Salt & freshly ground black pepper to taste |
| 1 |
lb |
Pasta |
INSTRUCTIONS
Please don't put any cheese on pasta if it contains seafood. I want the
gentle flavor of the seafood to stand on its own, and cheese will get in
the way. It is amazing to see what people will do to seafood.
This uses three of my favorite foods. How can I lose?
Clean and slice the asparagus into 1/8-inch slices, cut on a 45° angle.
Set aside.
Heat a large kettle of water and put the pasta on to cook until just al
dente.
Heat a large frying pan or wok and add the olive oil and garlic. Toss for
a moment and add the asparagus. Cook over high heat, stirring all the time,
just until the asparagus becomes the least bit tender, about 2 minutes. Add
the green onions and toss. Add the cream and bring to a quick simmer. Add
the scallops and turn off the heat.
Drain the pasta and place on a platter. Strain the asparagus and scallops
from the cream and put on top ofthe pasta. Reduce the cream by one third
over medium-high heat. Add salt and pepper to taste and pour over the
pasta. Serve immediately.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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