11-23…Linguine with Asparagus, Sea scallops, and artichoke hearts

I would like to say this is a traditional pre-thanksgiving dinner…so I will, even though it really isn’t…but it could be…if I would remember this one year from now.

In any event…it was fun to prepare and more fun to eat.



INGREDIENTS:

Linguine
Asparagus
Artichoke hearts
Bacon
Olive oil
Garlic and shallots
Lemon juice
Dill
Butter
White wine

PROCESS:
Cook the bacon in the microwave, remove and chop coarsely.

Saute the garlic, shallots, and asparagus in olive oil with a splash of white wine, dill, and lemon juice while the pasta is cooking.

Add the butter and scallops about 5-7 minutes before the pasta is ready. When the pasta is done add it to the pan with the sauce, add the bacon and mix. Use some pasta water if needed to keep everything from getting to “thick”.



Sprinkle with parmigiano reggiano cheese and enjoy.

COMMENTS:

I used artichoke hearts in oil but frozen hearts would be better. Adding cream to the sauce is always and option. I give this a 7 1/2 or an 8 on a scale of 10.