Name: Scallop Fettuccine Alfredo with Lemon, Parsley & Sautéed Asparagus
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 425 g fettuccine pasta; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 85 g Parmesan cheese; 1.02 kg sea scallops; black pepper; extra virgin olive oil; salt

Scallop Fettuccine Alfredo with Lemon, Parsley & Sautéed AsparagusScallop Fettuccine Alfredo with Lemon, Parsley & Sautéed Asparagus — a 30-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

425 g fettuccine pasta

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

85 g Parmesan cheese

1.02 kg sea scallops

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain pasta and set aside.

Meanwhile, wash and dry the fresh produce.

Preheat another large pot over medium-high heat.

While the pot heats up, snap (or cut) off woody ends of asparagus.

Once the pot is hot, add oil and swirl to coat the bottom. Add asparagus, salt, and pepper; cook, turning occasionally, until bright green and tender-crisp, 4-5 minutes. Transfer to a plate and cover with aluminum foil to keep warm. (Reserve pot for later use.)

Meanwhile, finely grate Parmesan. Place in a medium bowl, setting aside a small handful for serving.

Return pot to medium heat. Add Parmesan, cream, salt, and pepper; cook, stirring occasionally, until cheese melts and sauce is combined, 2-3 minutes.

While the sauce is cooking, pat the scallops dry with paper towels and place on another plate; season with salt and pepper on both sides.

Add scallops to the pot with the sauce and gently stir to coat. Cook, stirring occasionally, until scallops are opaque, 5-6 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the scallops are done, juice lemons into the pot with the sauce. Add drained pasta and parsley. Reduce heat to low and continue to cook, tossing occasionally, until sauce thickens, 3-4 minutes more. Remove from heat.

To serve, divide scallop fettuccine and asparagus between plates. Top pasta with reserved Parmesan and enjoy!

Open this recipe in Flambette