Monday, May 21, 2012

5-21…Fettuccine with Scallops and Asparagus

I was impressed with the produce selection in Paducah’s newest food market, the Midtown Market but a little disappointed in the absence of any organic products.  However that did not stop me from leaving with some good looking asparagus, broccoli, tomatoes, and a package of sea scallops I could not resist.  I had one of the tomatoes for lunch today and it was quite good…better than the winter tomatoes at the other supermarkets.

Tonight I’ll work with the scallops and asparagus.


Fettuccine - Sea & Land from Al Dente Pasta
Sea scallops, cut crosswise into discs about ½ inch thick
Olive oil
Garlic minced
Fresh oregano and parsley, chopped
Red pepper flakes
Lemon juice


While waiting for the pasta water to boil remove the dense lower portion of the asparagus spears.  Place them in a shallow bowl with a drizzle of water, cover with plastic wrap and microwave for about 2-3 minutes.  Remove and cool with cold water, cut diagonally into 2-3” pieces and set aside.

Cook the garlic and red pepper flakes in olive oil until it begins to turn color, add the herbs and cook for 2-3 minutes before adding the scallops and asparagus. cook until the scallops become opaque.

Add the pasta to the pan, mix well and add the lemon juice.  Serve with a grated cheese of your own choice.  We are currently working on a wedge of Grana Padana.


This was wonderful, easy to prepare and open to a lot of variations.  The scallops were very good; I will go back to the midtown market for more.

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