Use Chef Jonathan Collins' recipes for foolproof alfredo sauce and homemade pasta to assemble this delicious, restaurant-worthy meal at home!
20 Sea Scallops
1 tbsp Unsalted Butter
1 tbsp Extra Virgin Olive Oil
Kosher Salt - to taste
Black Pepper - to taste
Heat butter and olive oil in a non-stick pan until foamy. Pat scallops dry and season with salt and pepper. Cook, flipping scallops once for about 4 minutes until golden brown at edges.
- trim top 3-inch tips from asparagus. Reserve stems for later use.
- blanch tips in pasta water after pasta is cooked. Drain well and set aside.
To Assemble Pasta
Toss pasta with a little olive oil in a large bowl. Ladle in desired amount of sauce and toss, seasoning to taste with salt and pepper.
Transfer pasta to serving bowl and top with asparagus spears, scallops and fresh grated parmesan cheese.
Store leftover sauce, refrigerated, in a sealed container for up to 5 days.