1 Bunch asparagus, cut diagonally into 2 inch pieces

8 Oz. spinach linguine

16 Sea scallops (about 1 lb.)

1/2 Tsp. salt

2 Tsp. olive oil

2 Tbsp. lemon juice

Strip lemon zest, thinly sliced

1/4 Cup chopped fresh basil + additional leaves for garnish


1. Bring 3 quarts of water to a boil in large pot. Add asparagus and cook 1 minute until bright green and crisp tender. Remove with tongs, rinse in cool water and set aside. In same pot, cook pasta until al dente, about 10 minutes.

2. Season scallops with freshly ground black pepper to taste and half of the salt. Heat 12 inch skillet over medium-high heat. Add oil to pan. Add scallops and cook 5 minutes. Flip scallops and cook until opaque in center, about 3 minutes. Remove from pan and set aside.

3. Combine lemon juice, lemon zest, 1/4 cup of water, and remaining salt in same skillet and cook, stirring until slightly reduced, about 1 minute.

4. Drain pasta and toss with asparagus, basil, and lemon juice mixture. Serve in large bowl topped with scallops and garnished with basil leaves.

Nutrition Facts: Servings 4. Serving size 1/4 recipe: 340 calories; 4.5 grams fat; 35 milligrams cholesterol; 350 milligrams sodium; 49 grams carbohydrate; 27 grams protein.


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