Scallops and Asparagus with Lemon Spaghettini

🧂 Ingredients

• 250 g spaghettini
• 1/4 cup lemon juice (fresh squeezed)

  (approximately two lemons)
• 2 tbsp extra virgin olive oil
• 45 g parmigiano-reggiano cheese

  (~1/4 cup, lightly packed) grated, plus extra to garnish
• 3 tbsp butter

  (45 g) separated into 2 and 1 tbsp portions.
• 300 g medium to large bay scallops
• 1 small bunch asparagus

  sliced into long, thin ribbons (see note)
• 1/4 cup white wine
• Italian parsley

  finely chopped, to garnish
• black pepper

  to garnish
• lemon zest

  to garnish

Instructions

• 1 Set the scallops on a plate and allow them to come to room temperatures. Make
  sure to retain any of the liquid from the scallops that settles on the plate.
  You'll want to start making the asparagus ribbons at and start the pasta water
  at this point.
• 2 Bring a large pot of lightly salted water to a boil. Add the spaghettini and
  cook until al dente. Drain and set aside, but do not rinse or cool.
• 3 Whisk the lemon juice and olive oil together in a bowl. Add the spaghettini back
  to a large pot, then add the lemon juice, olive oil, grated parmigiano-reggiano,
  and the smaller portion (1 tbsp) of butter. Stir to combine, making sure that
  the cheese melts from the heat of the pasta. Cover and set aside.
• 4 Heat a frying pan over medium-high heat for about 1 minute. The pan should be
  large enough to hold all of the scallops without crowding. Add the larger
  portion (2 tbsp) of butter to the pan and swirl around to let it melt and begin
  browning. Add the scallops to the pan carefully, making sure to give each one
  some space. Reduce the heat a little bit and sear until well- browned, then turn
  carefully and sear the other side. Cook the scallops until the center is still
  somewhat translucent (the actual time necessary will vary depending on the size
  of the scallops), then remove from the pan and set aside.
• 5 Add the asparagus ribbons, white wine, and any leftover liquid from the scallops
  to the pan. Saute until the asparagus is soft but still vibrant green; about 1
  minute.
• 6 Add the contents of the pan to the spaghettini and carefully combine. Serve each
  portion of spaghettini garnished with chopped parsley, black pepper, lemon zest,
  and extra parmigiano-reggiano. Top each dish off with an individual portion of
  scallops and serve immediately.

Nutrition Info