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

20131104-091526.jpg

Pan-seared Scallop, Prosciutto, and Asparagus Pasta with Beurre Blanc Sauce
Serves 2

Ingredients
8 oz. spinach flavored rice spaghetti or linguine
3 oz. proscuitto, cut into short, thin ribbons
2 T. olive oil
1/2 lb. asparagus
8 sea scallops, trimmed
1/2 t. fresh ground black pepper
3/4 t. sea salt
1/3 c. dry white wine
2 t. white wine vinegar
1 small shallot, minced
1 garlic clove, minced
2 T. Earth Balance margarine

Directions
1. Prepare pasta according to package directions.
2. Brown proscuitto in a medium non-stick skillet over medium high heat. Transfer to a paper-towel lined plate.
3. Meanwhile, trim tough lower stalks from asparagus and discard. Cut remaining portion into 2 inch pieces. Pat scallops dry and season with salt and pepper.
4. Add 1 T. olive oil to now empty skillet. When oil begins to shimmer, add asparagus to pan and toss to coat. Cook until tender crisp, about 5 minutes. Remove to a small bowl and set aside.
5. Add remaining olive oil to pan, and swirl to coat. Gently place scallops in skillet and cook 2-3 minutes on each side. They should be nicely caramelized but spring back when pressed lightly. Remove scallops to a plate.
6. Add wine and vinegar to pan to deglaze, scraping up any browned bits. Reduce to about 2 T. Remove from heat and stir in Earth Balance until completely melted and incorporated.
7. Combine scallops, proscuitto, asparagus, and pasta with beurre blanc and toss to coat. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: