This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
Are you casting asparagus on my cooking?" Curley Howard, The Three Stooges
Lemon, thyme and asparagus just go great together and this recipe is a simple but elegant dish for either a weeknight or a dinner party meal.
The sweetness of the scallops are a perfect complement to the pasta and sauce. Simmering the white wine, lemon juice, and thyme to blend the flavors and reduce the sauce a bit while the onion softens is a great technique for what is a deceptively simple sauce. When you are done and have pureed the sauce it will be about a cup of sauce: perfect for two servings with the pasta. You can substitute the herb with something else - oregano or marjoram, for example - and replace the asparagus with broccoli or maybe small cauliflower flowerets.
Servings: 2 | Serving size: 4 ounces scallops with 2 ounces pasta, veggies, and sauce
Cooking time: 60 minutes
This recipe can easily be multiplied and makes very good leftovers. Reheat the scallops very gently to avoid overcooking them.
Place the white onion, white wine, and 1 teaspoon of the thyme in a small sauce pan over medium high heat.
Zest half of the lemon and add it to the sauce pan.
Juice the lemon and add the juice to the sauce pan with the salt and honey.
Simmer for about 30 minutes. Remove from the heat and let cool for about 10 minutes.
Puree until smooth and return to the sauce pan over low heat.
Add the butter and whisk until smooth.
Place the water in a large sauce pan over high heat.
When the water just begins to boil, reduce the heat to low, add the asparagus, and cook for about 8 minutes. Remove the asparagus to a plate lined with a paper towel to cool.
When the asparagus is cool, cut into 2 inch lengths.
Turn the heat to high under the water and when the water is at a full boil, add the pasta.
Cook for about 15 to 18 minutes or until tender.
While the pasta is cooking, place a large skillet over high heat.
Add the olive oil, and when the oil is hot, add the scallops to the pan.
Cook for about 8 minutes and then turn. Cook for 5 to 8 minutes and remove the scallops to a paper towel.
Drain the pasta and add the pasta to the sauce pan containing the sauce. Add the asparagus and the remaining 1 teaspoon of thyme and fold together gently.
Divide the pasta mixture between two bowls and top with the seared scallops.
Serving size: 4 ounces scallops with 2 ounces pasta, veggies, and sauce
|Calories 479||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g|
|Saturated Fat 6g||27%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 61g||47%|
|Dietary Fiber 10g||39%|
|Vitamin A 13%||Vitamin C 29%|
|Calcium 7%||Iron 21%|
|Vitamin K 42mcg||Potassium 529mg|