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–+ servings

Scallops and Asparagus with Lemon Spaghettini

Perfectly seared scallops are one of life's greatest seafood delights. Here, they're paired with lemon, asparagus, and pasta for a perfect spring treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 611
Ingredients Method Nutrition Notes

Ingredients
  

  • 250 g spaghettini
  • 1/4 cup lemon juice (fresh squeezed) ((approximately two lemons))
  • 2 tbsp extra virgin olive oil
  • 45 g parmigiano-reggiano cheese ((~1/4 cup, lightly packed) grated, plus extra to garnish)
  • 3 tbsp butter ((45 g) separated into 2 and 1 tbsp portions.)
  • 300 g medium to large bay scallops
  • 1 small bunch asparagus (sliced into long, thin ribbons (see note))
  • 1/4 cup white wine
  • Italian parsley (finely chopped, to garnish)
  • black pepper (to garnish)
  • lemon zest (to garnish)

Method
 

  1. Set the scallops on a plate and allow them to come to room temperatures. Make sure to retain any of the liquid from the scallops that settles on the plate. You'll want to start making the asparagus ribbons at and start the pasta water at this point.
  2. Bring a large pot of lightly salted water to a boil. Add the spaghettini and cook until al dente. Drain and set aside, but do not rinse or cool.
  3. Whisk the lemon juice and olive oil together in a bowl. Add the spaghettini back to a large pot, then add the lemon juice, olive oil, grated parmigiano-reggiano, and the smaller portion (1 tbsp) of butter. Stir to combine, making sure that the cheese melts from the heat of the pasta. Cover and set aside.
  4. Heat a frying pan over medium-high heat for about 1 minute. The pan should be large enough to hold all of the scallops without crowding. Add the larger portion (2 tbsp) of butter to the pan and swirl around to let it melt and begin browning. Add the scallops to the pan carefully, making sure to give each one some space. Reduce the heat a little bit and sear until well- browned, then turn carefully and sear the other side. Cook the scallops until the center is still somewhat translucent (the actual time necessary will vary depending on the size of the scallops), then remove from the pan and set aside.
  5. Add the asparagus ribbons, white wine, and any leftover liquid from the scallops to the pan. Saute until the asparagus is soft but still vibrant green; about 1 minute.
  6. Add the contents of the pan to the spaghettini and carefully combine. Serve each portion of spaghettini garnished with chopped parsley, black pepper, lemon zest, and extra parmigiano-reggiano. Top each dish off with an individual portion of scallops and serve immediately.

Nutrition

Serving: 1gCalories: 611kcalCarbohydrates: 59gProtein: 27gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 443mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked scallops, aim for a golden-brown sear on each side, and remove them from the heat when the centers are still slightly translucent; they will continue to cook from residual heat.
  • To prevent the pasta from becoming dry or the sauce from breaking, ensure you add the pasta to the pan while it's still warm, allowing the cheese to melt evenly into the lemon and olive oil mixture.
  • If you don't have asparagus on hand, feel free to swap in broccoli florets; just adjust the cooking time, as they may need an extra minute to become tender.
  • When preparing the asparagus ribbons, use a vegetable peeler for even, thin slices that will cook quickly and maintain a vibrant color.
  • This dish can be stored in the fridge for up to two days; reheat gently in a skillet over low heat with a splash of water or wine to keep the pasta moist and prevent it from sticking.

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