Category Archives: French

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Pan-seared Scallop, Proscuitto, and Asparagus Pasta with Beurre Blanc Sauce

Good things can happen when you set aside your doubts – like how good can a French sauce based on butter really be without the butter.  Pretty darn good, it turns out.

I blame it on the pasta.  I’m sure the scallops, proscuitto, and asparagus would have been magical enough on their own, but I wanted pasta.  And the pasta was whispering to me, “you know what would taste really good with this…” So, there you have it.

Pan-seared Scallop, Proscuitto, and Asparagus Pasta with Beurre Blanc Sauce

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