Name: Scallops with asparagus
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram large pasta spirals; 2 teaspoon olive oil; 500 gram asparagus, trimmed, cut into 5cm lengths; 400 gram scallops; 1 cup (250ml) dry white wine; 1 1/4 cup (300ml) pouring cream; 2 tablespoon fresh dill tips; 1 tablespoon finely shredded lemon rind; 1 tablespoon lemon juice

Ingredients

375 gram large pasta spirals

2 teaspoon olive oil

500 gram asparagus, trimmed, cut into 5cm lengths

400 gram scallops

1 cup (250ml) dry white wine

1 1/4 cup (300ml) pouring cream

2 tablespoon fresh dill tips

1 tablespoon finely shredded lemon rind

1 tablespoon lemon juice

Method

1.Cook pasta in large saucepan of boiling water until just tender; drain.

2.Meanwhile, heat half the oil in large frying pan; cook asparagus, in batches, stirring, until just tender. Remove from pan.

3.Heat remaining oil in pan; cook scallops, in batches, until browned both sides. Remove from pan. Add wine to pan; bring to the boil; boil, uncovered, until liquid is reduced by three-quarters.

4.Reduce heat, add cream; simmer, uncovered, until sauce thickens slightly.

5.Place pasta in pan with asparagus, scallops and remaining ingredients; toss gently over low heat until heated through.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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