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thin spaghetti salt pepper olive oil butter white asparagus olive oil salt pepper onion champagne heavy cream chicken broth fresh parsley fresh thyme butter Parmesan cheese scallions
Viewed: 72 - Published at: a year agoIngredients
- 34 lb thin spaghetti (angle hair is a bit thin but ok, but thin spaghetti works great)
- 1 12 lbs scallops (24-30 large sea scallops)
- salt
- pepper
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 lb white asparagus (you can use green if that is all you can find, but white is perfect for this)
- olive oil
- salt
- pepper
- 13 ounces artichoke hearts (Birds Eye, 1 1/2 boxes of frozen artichokes)
- 1 medium onion, fine diced
- 6 ounces champagne (1 split of champagne, available at any liquor store)
- 1 12 cups heavy cream
- 34 cup chicken broth
- 3 tablespoons fresh parsley, fine chopped
- 1 teaspoon fresh thyme, fine chopped
- 1 teaspoon butter
- 1 cup parmesan cheese, grated
- 4 scallions, fine chopped
Method
- Asparagus -- To roast the asparagus, cut the asparagus on an angle in 1" pieces.
- Heat oven to 400 degrees and line a cookie sheet with foil.
- Drizzle the asparagus with olive oil, salt and pepper and cook 15 minutes until slightly soft and tender.
- Once the asparagus is done, remove and wrap up right in the foil it was cooked in and set to the side.
- This will keep it warm and there are not pots or pans to clean.
- Artichoke Sauce -- As the asparagus cooks, start the sauce.
- In a medium size pot, heat the butter on medium heat and saute the onion and cook 2-3 minutes until translucent or slightly tender.
- Chop the artichokes and add to the pan and cook another minute or two.
- Then add the champagne, the chicken broth, cream, salt and pepper, parsley, and thyme and cook on medium low.
- The cream and champagne will reduce and slightly thicken as it cooks.
- Just let it cook 5-7 minutes as you make the pasta and scallops.
- The sauce is finished.
- Pasta -- Cook the pasta according to the directions on the box.
- Thin spaghetti or angel hair doesn't take long and just enough time to make the scallops.
- Scallops -- First, bring the scallops to almost room temp (just not ice cold), sprinkle with salt and pepper.
- Then in a medium size saute pan, bring to medium high heat and add the butter and oil.
- Add the scallops and sear until the scallops are golden brown on one side and then flip and finish when the other side in also golden brown.
- Do not over cook.
- They will only take a minute or two on each side.
- Remove from the heat as soon as they are done.
- Combine -- Drain the pasta well and toss with the artichoke sauce, asparagus and scallops.
- Taste for any additional seasoning and garnish with fresh Parmesan cheese.
