This is a great seafood dish with a bit of a twist. Inspired from Sandra Lee’s artichokes in champagne. I had been making a similar dish for years and though I would incorporate some scallops and pasta and make it a creamy white pasta which was elegant for serving around the holidays or any time during the winter season. It is relatively easy and serves up too 6 people. Serve with a nice salad and some roasted grape tomatoes and you have a great dinner.
- 1Preheat oven to 400, line a cookie sheet with aluminum foil and put asparagus on the foil, drizzle with a little olive oil, salt and pepper and toss with you hands to mix. Bake 15 minutes until slightly soft but not over done. Remove and set aside to cool.
- 2While the asparagus roasts, make the champagne cream sauce, In a medium size pot, saute in 1 teaspoon of butter the diced shallot and cook for just 3 or so minutes until tender, all a dash of salt and pepper, champagne the entire split, the broth and cream, still until combined, cook on low for a few minutes while you start the pasta and scallops. The asparagus will heat back up once it goes into the sauce so do not worry if it cools off.
- 3Cook pasta in salted water accordingly to directions
- 4In a large saute pan, melt a combination of butter and olive oil. Just enough to quote the bottom. Non-stick pan works best. Saute scallops over medium high heat and turn often just a minute or so on each side. For this dish I try not to sear them but rather just lightly saute them so they are not brown.
- 5While the scallops cook add the artichokes, roasted asparagus and salt and pepper to the champagne sauce to heat up, just for a minute or so. Also, drain the pasta.
- 6Mix the past, the sauce and the scallops and gently toss. Top with grated parm and fresh parsley.
- 7I like to serve this with simple roasted grape tomatoes tossed with olive oil, Italian seasoning, salt and pepper and maybe some nice crunchy bread. Very simple.
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