Seared Scallops with Lemon Scented Bread Crumbs & Fettuccine with Asparagus & Saffron Cream Sauce

Rach.ael Ray Recipe

salt
1 # asparagus tips
1 # fettuccine
2 TBSP olive oil
2 garlic cloves, chopped
1 shallot, thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock
14 oz can crushed tomatoes
pinch of saffron
1/4 cup heavy cream
black pepper
2 TBSP butter
1 cup bread crumbs
zest of one lemon
handful of flat leaf parsley leaves, finely chopped
16 sea scallops, trimmed

Bring an inch of water to a boil in a large skillet and bring a large covered pot of water to a boil for the pasta. When the water in the skillet comes to a boil, add salt and the asparagus and blanch for 2 minutes. Drain the asparagus and reserve. When the pasta water comes to a boil, salt it and cook the fettuccine to al dente.

In the pan that you blanched the asparagus in, heat the 2 tbsp of olive oil, twice around the pan, over medium heat. Add the garlic and shallots and saute' for 4 to 5 minutes. Deglaze the pan with the wine, then cook for 30 seconds to reduce it slightly. Add the stock, tomatoes, saffron and simmer for 10 minutes. Stir in the cream, then season the sauce with salt and pepper.

While the sauce cooks, heat a skillet over medium low heat. Add the butter and when it melts, add the bread crumbs and toast them. Stir in salt and pepper, lemon zest and parsley, then scrape the mixture into a bowl. Wipe the pan clean and return the skillet to medium high heat and preheat until it's very hot. Drizzle the scallops with olive oil and add them to the hot pan to brown and caramelize on each side, 3 minutes on the first side and 2 minutes on the second.

Chop the asparagus on an angle into 1 inch pieces and add to the sauce. Drain the pasta and toss it with the asparagus and sauce. Serve the pasta with the seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.

4 servings.