Tuesday, 29 June 2010

The 21st Century Housewife's Asparagus, Scallop and Pesto Tagliatelle


This is a beautiful recipe for using up the last of the season's asparagus, and is perfect for an intimate dinner à deux.  


7 ounces (200 grams) tagliatelle (fresh for preference but dried is fine)
1 tablespoon unsalted butter
14 scallops (thawed if frozen), roes removed
a handful of asparagus, washed, drained and cut in half if large
2 - 3 tablespoons prepared Basil pesto 
(I used Sacla but by all means use freshly made if you have it.)
2 - 3 tablespoons single cream (light cream or half and half)


If using dried pasta, prepare it according to package directions now.  
Meanwhile, melt the butter in a frying pan over low heat.  Fry the scallops in the butter until opaque in the centre (about 6 to 7 minutes, depending on how thick they are).  At the same time, lightly steam the asparagus over boiling water for about three minutes.  Drain, set aside and keep warm.  

At this point, if you are using fresh pasta, cook it according to package directions.  
When the scallops are cooked, gently toss the steamed asparagus into frying pan with them. Leave in the frying pan over very low heat.
When the pasta is cooked, drain it and return it to the pan.  Add the pesto and cream, stirring through to make a light sauce.  (You can add a bit more of either of these ingredients to taste.)  
Serve the pesto and cream coated tagliatelle into warmed bowls and top with the scallops and asparagus.
This is lovely served with a nice glass of Sauvignon Blanc.  

3 comments:

  1. Beautiful! I love the flavor combinations. Lots of basil in the garden, perfect for pesto.

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  2. I love scallops. This is a great combination of subtle flavors and colors. YUM!!!

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  3. I also love fresh scallops!! It ois one of my favourite foods .

    I don't cook them at home but this tasty dish maybe will win me over!

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