You can cook with confidence and style
Delicious Pasta Recipe with Scallops and Fresh Asparagus
Recipe from Restaurant
This restaurant pasta recipe combines some great products, especially when sautéed in my
fabulous garlic cream sauce. This recipe calls for scallops but you can use the recipe with almost
any seafood. In fact, if you leave the scallops and asparagus out of this recipe, you’ve got a great
Fettuccine Alfredo.
Seafood Pasta Recipe: Fettuccine with Scallops and Asparagus
Preparation time: 20 minutes. Serves 6.
Cooking Conversion Table
Ingredients:
24 asparagus spears (small, thin spears preferred)
6 tablespoons clarified butter (see below)
8 cloves garlic, finely minced
1 1/2 pounds scallops
3 cups heavy cream
2 pounds fettuccine pasta, cooked al dente
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
1 cup Parmesan cheese, grated
Instructions:
Cook asparagus in a sauce pan until crisp-tender and put asparagus into cold water to stop the
cooking process (better yet, steam cook the asparagus)
Drain asparagus and set aside
To clarify butter:
Melt butter over very low heat
Skim off impurities that rise to surface
Slowly pour off the oil part of the butter into another container
Discard the solids from the bottom of the pan. That's it
Place clarified butter in a large skillet
Add the minced garlic and sauté for 2 minutes (or until soft)
Add scallops and gently stir for 3 1/2-4 minutes until done
Add the cream, fettuccine pasta, basil, parsley, salt and pepper
Stir and simmer for about 3 minutes or until very hot
Place in pasta bowls or on plates and garnish each with 4 asparagus spears and Parmesan cheese
A restaurant recipe that will result in a meal you will be proud of!
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