Imagine a dish that transports you to the Italian coastline with every single bite - where delicate sea scallops dance with crisp, vibrant asparagus atop a bed of perfectly cooked pasta. This isn't just another recipe; it's a culinary symphony that promises to elevate your weeknight dinner from ordinary to extraordinary. In just 25 minutes, you'll create a restaurant-worthy meal that looks impressive, tastes phenomenal, and will have your dinner guests wondering if a professional chef secretly invaded your kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta
- 200g scallops
- 200g fresh asparagus, trimmed
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh lemon zest for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 300g of pasta and cook according to the package instructions until al dente. This usually takes around 8-10 minutes.
- While the pasta is cooking, prepare the asparagus. Trim the tough ends off the 200g of fresh asparagus and cut them into 2-inch pieces.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the minced garlic (2 cloves) and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- Add the asparagus pieces to the skillet and sauté for about 3-4 minutes, until they are bright green and tender-crisp. Season with salt and pepper to taste.
- Next, add the 200g of scallops to the skillet. Cook for about 2-3 minutes on each side, or until they are opaque and cooked through. Season with additional salt and pepper if desired.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the asparagus and scallops.
- Gently toss the pasta with the vegetables and scallops, adding a splash of the reserved pasta cooking water if needed to help combine everything. This will create a light sauce.
- Remove the skillet from heat and transfer the pasta to serving plates. Garnish with fresh lemon zest for a bright flavor.
- Serve immediately and enjoy your delicious Pasta with Fresh Asparagus and Scallops!
Tips
- Always pat your scallops dry before cooking to ensure a beautiful golden sear. Moisture prevents proper caramelization.
- Cook scallops on high heat for a short time to keep them tender and prevent rubbery texture. 2-3 minutes per side is perfect.
- Reserve pasta water before draining - its starchy nature helps create a silky sauce that helps ingredients cling together beautifully.
- Use fresh asparagus and choose spears of similar thickness for even cooking.
- Fresh lemon zest is crucial - it brightens the entire dish and adds a sophisticated flavor layer.
- For best results, use high-quality olive oil and don't be shy with seasoning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
