Seared Scallop With Asparagus Recipe

Name: Seared Scallop With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked pasta; 2 ounces pancetta, chopped; 2 tablespoons olive oil; 12 sweet onion, chopped; 1 lb asparagus, cut into 1-inch pieces; ⅓ cup dry white wine; 1 lb bay scallop; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons butter; ¾ cup grated romano cheese

Servings: persons

8 ounces uncooked pasta
2 ounces pancetta, chopped
2 tablespoons olive oil
12 sweet onion, chopped
1 lb asparagus, cut into 1-inch pieces
⅓ cup dry white wine
1 lb bay scallop
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
¾ cup grated romano cheese

1
Cook pasta and set aside.
2
In lage skillet over medium heat, cook pancetta until crisp, about 3 minutes.
3
Remove, set aside and drain.
4
Add 2 tbs oil, onion and garlic, cooking until onion soft, about 5 minutes.
5
Add asparagus and cook 2 minutes, until bright green.
6
Add wine and cook another minute.
7
Remove from pan and set aside.
8
Add butter to skillet.
9
Sprinkle scallops with salt and pepper.
10
Brown on each side, 2-3 minutes per side.
11
Add pasta and vegetable mix to skillet and heat through.
12
Remove from heat, add pancetta and cheese.

555

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 11 ingredients. The key ingredients include: 8 ounces uncooked pasta, 2 ounces pancetta, chopped, 2 tablespoons olive oil, 12 sweet onion, chopped, and more.

Yes, Seared Scallop With Asparagus 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.

Seared Scallop With Asparagus

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