Creamy Asparagus & Scallop Pasta
Creamy Asparagus & Scallop Pasta. Another Sunday seafood pasta…because I’ve said it before and I’ll say it again, Sunday’s are for pasta and summer Sunday’s are for seafood pasta. This one is super creamy and super saucy. It’s loaded with asparagus and buttery scallops. Topped with plenty of fresh basil leaves and a squeeze of lemon juice. And don’t forget your summer sunday rosé…it’s also a must to cure those scaries !! Cheers to another summer weekend in the books !!
While the weather was not the greatest this weekend, at least we ate good food and drank fun cocktails all weekend long. And tonight we are finishing off another summer weekend with this summery scallop pasta. We have been all about the seafood pasta dishes lately because it’s summer and if you love seafood as much as we do then you need them in your life.
This is actually the first time we have made a scallop pasta, and it came out super delicious. The sauce is creamy and lemony. There’s all that delicious summer asparagus. And of course the crispy buttery scallops. The key is getting that perfect sear on the scallops to make them crispy on the outside but juicy on the inside.
I know I have been counting down the summer weekends ever so sadly this month. But now there are only two left and you best believe I am super sad, but I will definitely be making the most of them !! And I am crossing my fingers that these last two weekends will be absolutely beautiful weather !!
Happy Sunday guys !!
Ingredients
1/4 cup butter
1 bunch asparagus; trimmed and sliced into 2 inch pieces
1 garlic clove; minced
1 cup heavy cream
zest and juice of 1 lemon
salt and pepper
1 pound large sea scallops
2 tablespoons clarified butter
1 pound long-cut pasta
fresh basil leaves for serving
Directions
In a large skillet over medium heat, melt the butter. Add the asparagus and the garlic. Sprinkle with salt and pepper. Sauté for about 3 minutes or until asparagus is bright green. Add the cream, lemon zest, and lemon juice. Set aside and keep warm.
In another large skillet over medium-high heat, add the clarified butter. When the butter is hot, add the scallops. Cook for about 4 minutes. When caramelized on one side, flip over and cook for another 4 minutes. Add the scallops to the skillet with the sauce.
Cook the pasta. Drain, saving 1 cup of pasta water. Add the pasta to the skillet with the scallops. Toss to combine, adding pasta water as needed. Serve garnished with fresh basil leaves.
