Show-Stopper Seared Scallops With Lemon Scented Bread Crumbs &am

1. 1

   Bring 1-inch of wate r to a boil in a large skillet as well as a large ot of water, for pasta.

2. 2

   When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve.

3. 3

   When the pasta water comes up to a boil, salt it and cook fettucine to al dente.

4. 4

   While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 T. of extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes.

5. 5

   Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder.

6. 6

   Simmer 10 minutes.

7. 7

   Stire in cream then season sauce with salt and pepper, to taste.

8. 8

   While sauce cooks, heat a small skillet over medium-low heat.

9. 9

   Add butter, melt then add the bread crumbs and toast them.

10. 10

    Add salt & pepper, lemon zest and parsley, remove and reserve.

11. 11

    Wipe pan clean and return the skillet to medium-high heat and preheat until very hot.

12. 12

    Drizzle scallops with olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side and 2 on the second.

13. 13

    Chop asparagus into 1-inch pieces on an angle and add to sauce.

14. 14

    Drain pasta and toss with asparagus and sauce.

15. 15

    Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.

* Per serving · 4 servings · Values may vary.