Pasta With Fresh Asparagus And Scallops
A vibrant pasta dish featuring fresh asparagus and tender scallops, combined with creamy sauce and aromatic garlic, perfect for a quick and elegant seafood meal.
Ingredients
Instructions
- Slice the asparagus into 1/8-inch slices and cut on a 45° angle.
- Bring a large kettle of water to a boil and cook the pasta until just al dente.
- Heat a large frying pan or wok and add the olive oil and crushed garlic.
- Toss for a moment, then add the asparagus and cook over high heat, stirring constantly, until just tender, about 2 minutes.
- Add the chopped green onions and toss to combine.
- Pour in the cream and bring to a quick simmer.
- Add the scallops and turn off the heat, allowing them to cook through in the residual heat.
Tips & Substitutions
For the best flavor, use fresh asparagus and high-quality scallops. If you're out of cream, half and half or a plant-based milk can work as alternatives. Make sure to cook the pasta just al dente to prevent it from becoming mushy when mixed with the sauce. Adding a pinch of red pepper flakes can also enhance the dish, giving it a subtle kick, similar to what you might find in Italian recipes.
Serving Suggestions
Serve the pasta warm, garnished with freshly grated Parmesan cheese and a sprinkle of black pepper. It pairs beautifully with a side salad or crusty bread to soak up any extra sauce. For a complete meal, consider serving it alongside a glass of white wine or a light Italian antipasto platter for an elegant touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or broth to the pan to keep the pasta moist and prevent it from drying out. Heat gently over low-medium heat, stirring frequently until warmed through to preserve the scallops' texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Fresh Asparagus And Scallops contains roughly 784 calories, with 7g protein, 29g carbohydrates, and 72g fat. It is a good source of protein (14% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 847mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops instead of fresh?
Yes, frozen scallops can be used, but make sure to thaw them completely before cooking. Pat them dry to ensure they sear nicely. Keep in mind that fresh scallops usually have a sweeter flavor and better texture.
What type of pasta works best for this dish?
While any pasta can work, linguini or fettuccine are excellent choices as they hold the sauce well. For a unique twist, you could even try it with whole wheat or gluten-free pasta to accommodate dietary preferences.
Can I add other vegetables to this recipe?
Absolutely! You can incorporate vegetables like cherry tomatoes, peas, or spinach for added color and nutrition. Just adjust the cooking time accordingly to ensure all vegetables are tender yet crisp.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).