Scallops with Pasta, Asparagus & Chanterelles

This is a delicious, light dish, redolent with pesto and perfect for an elegant summer evening. Try it with a salad of fresh baby arugula leaves tossed with red onion, avocado, fine quality extra virgin olive oil and red wine vinegar. Add some crusty bread.

Ingredients:

¾ pound angel hair pasta
1 cup plus 3 tablespoons extra virgin olive oil
fresh cracked pepper
2 cups fresh basil leaves, rinsed, dried, and packed
½ cup toasted pinenuts
2 teaspoons chopped garlic
¼ cup grated Parmesan cheese
24 fresh sea scallops, cleaned
1 pint cherry tomatoes
1 pound fresh asparagus, blanched
1 pound fresh Chanterelle mushrooms, cleaned

Preparation:
Prepare the pasta according to package instructions.
In a mixing bowl, toss the cooked pasta with a tablespoon of the olive oil and season with salt and pepper. Set the pasta aside.
Meanwhile, in the cup of a blender, combine the basil, pine nuts, garlic, and cheese. Blend thoroughly and season with salt and pepper.
While the blender is still running, drizzle in one cup of the oil. The mixture will be thick. Season with salt and pepper and set aside.
Preheat the grill.
Toss the scallops with a tablespoon of the olive oil, salt and pepper.
Place the scallops on the grill and cook for two to three minutes on each side or until they're firm to the touch.
In a sauté pan, over medium heat, add the remaining oil. When the pan is hot, add the tomatoes, season with salt and pepper, and sauté for about two minutes.
Add the asparagus and mushrooms. Continue to sauté for three to four minutes or until the mushrooms begin to wilt.
Toss the pasta with the vegetables and the pesto. Mix well.
Add the cheese and combine thoroughly. Readjust seasonings if needed.
Mound the pasta in the center of serving plate. Place the scallops on top of the pasta. Garnish with parsley.

Directions:
This is a delicious, light dish, redolent with pesto and perfect for an elegant summer evening. Try it with a salad of fresh baby arugula leaves tossed with red onion, avocado, fine quality extra virgin olive oil and red wine vinegar. Add some crusty bread.

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Scallops with Pasta, Asparagus & Chanterelles

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