261: Asparagus Season

Because Ryan's stomach is slightly queasy from last night's festivities (we had friends Chad, who lives an hour south of us, and Lane and Angie, who live an hour north of us, meet in the middle and go out to dinner), he is having a frozen pizza for dinner. And because I want to try a new recipe, I am taking advantage: I am altering this recipe from the May 2006 Cooking Light, which calls for bacon, which I am replacing with sea scallops. Ryan is one of the pickiest eaters I have met, and he wouldn't like the asparagus, sea scallops, or tomatoes. (Despite this, he is willing to chop the onion for me--that's why I love him so.)

Linguine with Asparagus, Parmesan and Sea Scallops

Yield

4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)

Ingredients

• 3 cups (1-inch) sliced asparagus (about 1 pound)
• 1 (9-ounce) package refrigerated linguine
• 1 (1 lb) package sea scallops
  
• 1 cup chopped onion
• 2 teaspoons bottled minced garlic
• 1 teaspoon dried oregano
• 2 cups grape or cherry tomatoes
• 3/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/2 cup (2 ounces) preshredded Parmesan cheese
• Shaved Parmesan cheese (optional)

Preparation

Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.

Cook sea scallops according to package directions; cool slightly. Remove scallops from the pan. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with scallops and shredded cheese. Garnish with shaved Parmesan, if desired.