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Fresh Asparagus and Scallop Linguine

Welcome spring with new season Tendertips asparagus and fresh scallops in a delicious white wine sauce.

Makes 4


500g Molisana linguine
3 Tbsp olive oil
16 scallops
1 small onion, finely diced
2 Tsp lemon zest, finely chopped
1 cloves garlic, finely chopped
1 bunch Tendertips asparagus, trimmed and sliced
¼ cup white wine
¼ cup cream
¼ cup vegetable stock
1 Tsp parsley, finely chopped
Freshly ground black pepper



Bring a large pot of salted water to a boil. Add the linguine and cook according to the packet instructions.

Drain thoroughly and gently stir through 1 Tbsp of olive oil.

Heat the remaining 2 Tbsp of olive oil and add the scallops. Cook over a high heat for 2 minutes on each side then
remove and let rest.

In the remaining oil, over a gentle heat fry the onion with the lemon zest, garlic and asparagus. When fragrant and softened add the wine, cream and stock to the pan.

Let simmer until the sauce begins to thicken then return
the scallops to the sauce with the linguine and chopped parsley. Add freshly ground black pepper. And serve with crusty bread.



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Fresh Asparagus and Scallop Linguine