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Tuesday, May 31, 2011


Preparation time: 20 minutes. Serves 6

·  24 asparagus spears (small, thin spears preferred)
·  6 tablespoons clarified butter (see below)
·  8 cloves garlic, finely minced
·  1 1/2 pounds scallops
·  3 cups heavy cream
·  2 pounds fettuccine pasta, cooked al dente
·  1/2 cup fresh basil, finely chopped
·  1/4 cup fresh parsley, finely chopped
·  Salt and pepper to taste
·  1 cup Parmesan cheese, grated
·  Cook asparagus in a sauce pan until crisp-tender and put asparagus into cold water to stop the cooking process (better yet, steam cook the asparagus)
·  Drain asparagus and set aside
To clarify butter:
·  Melt butter over very low heat
·  Skim off impurities that rise to surface
·  Slowly pour off the oil part of the butter into another container
·  Discard the solids from the bottom of the pan. That's it.
·  Place clarified butter in a large skillet
·  Add the minced garlic and sauté for 2 minutes (or until soft)
·  Add scallops and gently stir for 3 1/2-4 minutes until done
·  Add the cream, fettuccine pasta, basil, parsley, salt and pepper
·  Stir and simmer for about 3 minutes or until very hot
·  Place in pasta bowls or on plates and garnish each with 4 asparagus spears and Parmesan cheese

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