Recipe

Scallops with asparagus

Nov 30, 1976 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Scallops with asparagus
  • 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

Scallops with asparagus
  • 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.

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