PASTA, SCALLOPS, POTATOES, ASPARAGUS, 6-29

Sea scallops, asparagus, and potatoes over Angel hair pasta

I spent 2 days thinking about this dish and how I would do it. My original plan called for small croutons, but Patience suggested I use the potatoes from our CSA Amish friends. It was an inspired idea.

INGREDIENTS;

Angel Hair pasta
Sea Scallops
Asparagus
Potatoes, diced into 1/3 inch cubes
Olive oil, butter, lemon juice
Garlic,
Kohl Rabi finely sliced
Fresh Basil and Oregano
Lemon Juice

PROCESS;

Heat the olive oil with the garlic and add the potatoes, cook until the potatoes are crisp and brown. Remove and drain on paper towels and discard the garlic. Add butter and wine to the pan and cook the Asparagus (cut into 1’’ pieces”) until al dente, and remove and set aside. Peel the Kohl Rabi and slice into thin pieces and toast in the oil. Remove and set aside. Add more butter and olive oil if needed and sauté the scallops with the fresh herbs until golden brown and remove.

When the pasta is done drain and add to the serving dish. Add all of the ingredients plus the remnants of the oil and butter in the pan, drizzle with fresh lemon juice, and serve.

COMMENTS:

This was a bit labor intensive, but was really good. I think linguine or penne pasta would also work well with this dish. A splash of white wine somewhere in the process might be interesting.