Scallops and Asparagus on Capellini

A big success this evening, using one of Marcella Hazan's recipes and one of my own devising.

Sautéed Scallops with Rosemary and Lemon

Ingredients

• 1 1/2 lbs. scallops (bay, or sliced small if sea scallops)
• 1/4 c. extra virgin olive oil
• 2 medium garlic cloves, peeled and sliced very thin
• 1 1/2 tsp. fresh rosemary
• salt
• black pepper
• 2 tbs. freshly squeezed lemon juice

Procedure

1. Wash scallops and pat dry with a towel
2. Put oil and garlic in skillet large enough to accommodate all scallops in one layer; turn on heat to medium
3. When garlic turns a pale gold, add rosemary
4. Stir quickly, add scallops, salt and grindings of pepper, and turn up heat to medium-high
5. Cook, stirring frequently, for ~2 min. until scallops turn from translucent to flat white
6. Add lemon juice, turn heat to highest setting, stir once or twice and serve

Verdict

Just fantastic. Make sure you serve over a pasta that will take the sauce well. Parmesan a good addition on top.

Asparagus with Shallots and Garlic in White Wine Sauce

Ingredients

• 1 lb. asparagus, tips trimmed and cut into 2" pieces
• 2 cloves garlic, minced
• 1 medium shallot, diced
• salt
• pepper
• 2 tbs. extra virgin olive oil
• 1 tbs. butter
• 1/2 cup white wine
• 1 tbs. lemon juice

Procedure

1. Heat butter on medium, until melted, in large sautée pan with lid
2. Add garlic, cook until fragrant
3. Add shallots, cook until translucent
4. Add olive oil and cover all of pan
5. Add salt and pepper grindings, and then half of the wine
6. When wine is cooked halfway down, add asparagus and stir thoroughly
7. Add remainder wine and lemon juice
8. When sauce begins to simmer, cover pan and steam for 2-3 min.
9. Transfer to serving dish, serve and enjoy!

Verdict

Again, great. Also make sure you use the sauce, it's killer, and combines well with the above. I used capellini and that worked excellently. Parmesan on top is good, too.