Scallop And Asparagus Linguine Recipe

Name: Scallop And Asparagus Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bay scallop; 1 lb asparagus spear, trimed and cut in 1 inch sections; 2 -3 tablespoons olive oil; 2 tablespoons parsley; 2 -3 garlic cloves; salt; pepper; 2 tablespoons butter; 8 ounces linguine; 1 lemon, juice of

Servings: persons

1 lb bay scallop
1 lb asparagus spear, trimed and cut in 1 inch sections
2 -3 tablespoons olive oil
2 tablespoons parsley
2 -3 garlic cloves
salt
pepper
2 tablespoons butter
8 ounces linguine
1 lemon, juice of

1
Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
2
Boil Linguine acording to package directions.
3
Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
4
Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
5
Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
6
Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
7
Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
8
Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb bay scallop, 1 lb asparagus spear, trimed and cut in 1 inch sections, 2 -3 tablespoons olive oil, 2 tablespoons parsley, and more.

Yes, Scallop And Asparagus Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop And Asparagus Linguine

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