Subj: Scallops Saute on Angel Hair
Scallop Saute on Angel Hair
1 Tbsp Butter
4 Tbsns minced shallots
2 small garlic cloves, minced
1 pound bay scallops
12 medium asparagus spears diagonally cut into 1 inch pieces, blanched
1 cup milk
1/2 cup half and half
2 ounces grated parmesan cheese
4 Tbsns cream cheese
1/4 tspn white pepper
2 cups angel hair pasta (aprox 5 ounces dried pasta)
1 In a 10 inch, nonstick skillet heat butter over medium heat until bubbly and hot; add
shallots and garlic and saute until tender, about 1 minute.
2 Add scallops to skillet and saute until scallops begin to turn opaque, about 5 minutes:
add asparagus and cook, stirring occasionally, for 2 minutes longer.
3 Stir in remaining ingredients except pasta and cook, stirring constantly, until mixture
comes just to a boil.
4 To serve, arrange pasta in a serving bowl; top with scallop mixture and toss to