Careme

Ingredients

• Wild Caught Sea Scallops 10/20 1 lb $14.99/lb
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Shallots 1 large $3.99/lb
• Jumbo Yellow Onions 1/2 medium $0.99/lb
• Garlic 3 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49
• Private Selection® Campari Tomatoes 8 oz $3.99
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 3/4 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Slice 8 oz mushrooms, halve 8 oz Campari tomatoes, finely slice 1 large shallot and 1/2 medium onion, and mince 3 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp thyme.
3. Pat 1 lb scallops very dry and remove side muscles if present. Season with salt and pepper.
4. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear scallops for about 1 1/2 to 2 minutes per side until deeply golden. Transfer to a plate.
5. Lower heat to medium. Add another small drizzle of oil if needed, then cook shallot, onion, and mushrooms for 5-6 minutes until softened and browned. Add asparagus and cook 2 minutes more.
6. Add garlic and thyme and cook 30 seconds. Stir in tomatoes, half the lemon juice, and 1/2 cup pasta water. Simmer 2-3 minutes until lightly saucy.
7. Add the cooked pasta and toss until coated. Return the scallops and any juices to the pan just long enough to warm through.
8. Finish with parsley, lemon zest, and more lemon juice to taste. Serve right away.