Show-stopper Seared Scallops With Lemon Scented Bread Crumbs &am

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb asparagus tips
• 1 lb dry fettuccine
• salt
• 2 tablespoons extra virgin olive oil, plus
• extra virgin olive oil, for drizzling
• 2 garlic cloves, chopped
• 1 shallot, thinly sliced
• 1/2 cup dry wine
• 1/2 cup chicken stock
• 1 (14 ounce) can crushed tomatoes
• 1 saffron strand (a pinch or 1 packet)
• 1/4 cup heavy cream
• black pepper
• 2 tablespoons butter
• 1 cup breadcrumbs
• 1 lemon, zest of
• 1/4 cup fresh parsley, chopped finely
• 16 sea scallops, trimmed

Recipe

• 1 bring 1-inch of wate r to a boil in a large skillet as well as a large ot of water, for pasta. when the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. when the pasta water comes up to a boil, salt it and cook fettucine to al dente.
• 2 while the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 t. of extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. simmer 10 minutes. stire in cream then season sauce with salt and pepper, to taste.
• 3 while sauce cooks, heat a small skillet over medium-low heat. add butter, melt then add the bread crumbs and toast them. add salt & pepper, lemon zest and parsley, remove and reserve. wipe pan clean and return the skillet to medium-high heat and preheat until very hot. drizzle scallops with olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side and 2 on the second.
• 4 chop asparagus into 1-inch pieces on an angle and add to sauce. drain pasta and toss with asparagus and sauce. serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.