1 bunch asparagus, cut diagonally into 2" pieces

  8 oz spinach linguine

  16 sea scallops (about 1 lb)

  1/4 tsp salt

  2 tsp olive oil

  2 Tbsp lemon juice

  Strip lemon zest, 1/2" x 3", thinly sliced

  1/4 c chopped fresh basil + additional leaves f or      garnish


1. In large pot, bring 3 quarts of water to a boil. 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" 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.

 

Enjoy! Cheryl