Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 8 to 10 oz $19.99
• Fresh Green Asparagus 3/4 lb $1.99/lb
• Shallots 1 small $4.49/lb
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 3 tbsp
• Olive oil 2 tbsp
• Dry white wine 1/2 cup
• Pasta 6 oz spaghetti or linguine
• Salt to taste
• Black pepper to taste

Instructions

1. If frozen, thaw 8 to 10 ounces scallops completely and pat very dry. Remove side muscles if present. Season lightly with salt and pepper.
2. Bring a large pot of salted water to a boil and cook 6 ounces pasta until al dente. Reserve 3/4 cup pasta water, then drain.
3. Trim 3/4 pound asparagus and cut into 2-inch pieces. Mince 1 small shallot and 2 garlic cloves. Zest and juice 1 lemon. Chop 2 tablespoons parsley.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until very hot. Sear the scallops 1 1/2 to 2 minutes per side until deeply golden and just cooked through. Transfer to a warm plate.
5. Lower heat to medium. Add the remaining olive oil and 1 tablespoon butter. Cook the shallot 1 to 2 minutes until softened. Add garlic and asparagus and cook 2 minutes.
6. Pour in 1/2 cup white wine and simmer briefly. Add remaining 2 tablespoons butter, half the lemon zest, and 1 to 2 tablespoons lemon juice.
7. Add the pasta and a splash of pasta water, tossing until lightly emulsified and glossy. Stir in parsley and adjust seasoning.
8. Plate the pasta in a neat nest, arrange scallops on top, and finish with remaining lemon zest and cracked black pepper.