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1
Preheat oven to 400, line a cookie sheet with aluminum foil and put asparagus on the foil, drizzle with a little olive oil, salt and pepper and toss with you hands to mix.
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2
Bake 15 minutes until slightly soft but not over done.
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3
Remove and set aside to cool.
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4
While the asparagus roasts, make the champagne cream sauce, In a medium size pot, saute in 1 teaspoon of butter the diced shallot and cook for just 3 or so minutes until tender, all a dash of salt and pepper, champagne the entire split, the broth and cream, still until combined, cook on low for a few minutes while you start the pasta and scallops.
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5
The asparagus will heat back up once it goes into the sauce so do not worry if it cools off.
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6
Cook pasta in salted water accordingly to directions
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7
In a large saute pan, melt a combination of butter and olive oil.
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8
Just enough to quote the bottom.
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9
Non-stick pan works best.
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10
Saute scallops over medium high heat and turn often just a minute or so on each side.
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11
For this dish I try not to sear them but rather just lightly saute them so they are not brown.
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12
While the scallops cook add the artichokes, roasted asparagus and salt and pepper to the champagne sauce to heat up, just for a minute or so.
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13
Also, drain the pasta.
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14
Mix the past, the sauce and the scallops and gently toss.
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15
Top with grated parm and fresh parsley.
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16
I like to serve this with simple roasted grape tomatoes tossed with olive oil, Italian seasoning, salt and pepper and maybe some nice crunchy bread.
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17
Very simple.
