Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Please dont 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 . Downloaded from Glens MM Recipe Archive, G Internet.
