LINGUINI - COUNTRY PUB SPINACH LINGUINI WITH SCALLOPS AND FRESH ASPARAGUS

By akselden

Ingredients

• 4 oz. scallops
• Flour
• 2 T. oil
• 4 oz. fresh linquine
• 3/4 C. heavy cream
• 3 fresh uncooked asparagus spears, cut bite size
• Salt and white pepper to taste
• 1/4 C. grated Parmesan cheese

Details

Servings 1

Preparation

Step 1

1. Dust scallops lightly with flour. Heat a 6-inch saute pan, add oil. Then lightly brown scallops. At this point drop linguine into a kettle of boiling salted water for 1-3 minutes, cook until al dente. Drain and place on plate; keep warm.

2. Put cream, asparagus, salt and white pepper to taste into saute pan; simmer until cream is reduced slightly. Adjust seasonings and pour over pasta. Top with Parmesan.