about 4 minutes. Drain and rinse asparagus in cold water
rocessor bowl occasionally.
Combine scallops, flour, and 1/8 teaspoon salt
Sprinkle scallops with salt and pepper.
Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
Add broth, simmer.
Stir in butter and pasta and toss until heated thru.
Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
ngredients together, set aside.
Scallops and Clams:
In a large
In a wide nonstick frying pan, melt 2 tablespoons butter or margarine over medium heat.
Add scallops and cook, stirring just until opaque (1 or 2 minutes).
Remove with a slotted spoon and set aside.
In a skillet, heat oil and butter together over medium heat until butter is melted.
Add onion and peppers and cook, stirring, 3 minutes.
Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
Add scallops and cook until just opaque throughout, 3-5 minutes.
Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.
ucepan over medium heat. Cook and stir shallots until translucent, about
cording to package directions. Drain pasta and return to the pan.
>scallops and dry well with paper towels.
Season the scallops with salt and
rge enough to hold scallops.
Add scallops and stir to coat.<
b>for 5 minutes or until golden brown; set aside.
Cook pasta
For Dressing:
In a
Boil a pot of water and cook the pasta shells as directed on
t of water to boil and 2 tablespoons olive oil.
>pasta is cooking, heat oil in a medium saute pan. Season scallops
e scallops.
(Drain spaghetti and reserve about 1 cup of pasta water
Season scallops and foie gras with salt and pepper. Sear scallops and foie gras in hot
Simmer wine and lemon zest in medium saucepan.
Add scallops and cook and stir for 1 minute.
Take out scallops, raise heat and reduce wine to about 1/4 cup.
Reduce heat to low, whisk in mustard, then butter, in small pieces.
Add scallops and any juice and heat through.
Season with salt and pepper.
Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.
a boil. Add pasta and cook for 8 to 10 minutes or
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.