Brads Scallops with pasta
Ingredients:
16 wild dry sea scallops
8 oz egg fettuccini noodles
1 lb asparagus (medium size)
8 cloves garlic (minced)
1/2 lb butter
1/3 cup chicken stock
1/2 cup Mercury Albariño
1 tsp kosher salt
1 tsp black pepper
1 tbsp parsley (chopped)
1 tbsp tarragon (diced)
2.5 tbsp diced shallots
2 tbsp extra virgin olive oil
1/2 tsp red pepper flakes Juice of
1 lemon
1 oz Parmigiano Reggiano
2 slices crumbled prosciutto
Directions: or watch on youtube!
Prep all ingredients ahead of time.
Rinse and dry scallops completely on paper towels. Season scallops with salt & pepper, and sear for 1.5 minutes in 12" skillet on medium-high heat. Gently flip scallops and repeat. Turn the burner to low, transfer the scallops to an oven-safe platter, and place in a warm oven to hold.
To the skillet add butter and shallots, and sauté 2 minutes on medium heat. Add garlic and sauté an additional minute.
Add wine and chicken stock, deglaze the pan, and whisk in lemon juice to emulsify. Add crushed red pepper flakes, parsley, and tarragon.
Boil fettuccini in salted water for approx 8 minutes. Meanwhile, add asparagus to the skillet and sauté 5-6 minutes on medium-low. Reduce liquid by 1/4, then add 1/4 cup pasta water to thicken.
Add drained fettuccini to the skillet. Toss and simmer on low. Plate the Fettuccini and asparagus.
Top with scallops. Garnish with parmigiano reggiano and crumbled crispy prosciutto. Enjoy!