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.

INGREDIENTS:

Fettuccine - Sea & Land from Al Dente Pasta

Sea scallops, cut crosswise into discs about ½ inch thick

Asparagus

Olive oil

Garlic minced

Fresh oregano and parsley, chopped

Red pepper flakes

Lemon juice

PROCESS:

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.

COMMENTS:

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.