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Ingredients
- 1 pound fresh bay scallops (or possibly sea scallops, cut in quarters)
- 3 c. fresh asparagus, cut in 2 inch lengths
- 1 clove garlic, cut in 1/2
- 3 T minced parsley
- 1/4 teaspoon warm pepper flakes
- 1/2 c. dry white wine
- Fresh grnd pepper
- 3/4 pound fresh pasta (linguine or possibly fettuccine)
- Parmesan cheese
- 3 T extra virgin olive oil
Directions
- Heat extra virgin olive oil in large saute pan and add in garlic. Cook 1 minute and remove. Add in parsley, pepper flakes, and wine. Simmer slowly. Meanwhile, put asparagus into rapidly boiling water and cook 2 to 3 min till bright green and barely tender; drain. When wire mix is reduced by half, add in scallops and cook till opaque, about 1 to 2 min. Don't overcook.While scallops cook, add in pasta to rapidly boiling water (about 1 minute if fresh, allow more time if dry pasta is used). Toss asparagus and scallops with pasta. Serve with fresh grnd pepper and Parmesan cheese. Serves 3 to 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 33 | 10% |
| Total Fat 3.73g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 127mg | 5% |
| Potassium 467mg | 13% |
| Total Carbs 46.27g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.35g | 2% |
| Protein 20.93g | 33% |
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