BAY SCALLOPS

BAY SCALLOPS WITH ASPARAGUS, SPAGHETTI AND BUTTERY BREAD CRUMBS

Spaghetti (or pasta of your choice) for two
4 tablespoons Unsalted Butter
1/3 cup plain Panko crumbs
2 tablespoons chopped Parsley
½ cup chopped Scallions
½ pound fresh Asparagus, trimmed and cut into 1 ½ to 2-inch pieces
1 tablespoon oil, vegetable/olive
1 pound Bay scallops
Salt and Pepper
1 teaspoon grated Lemon Zest, plus 1 tablespoon Lemon Juice

Cook spaghetti, drain and reserve ¾ cooking water.

Melt 1 tablespoon butter is a small skillet over medium heat.  Add the panko and cook, stirring until golden brown, 3 to 5 minutes.  Stir in parsley and set aside.

Melt 1 tablespoon butter in medium skillet over medium heat.  Add asparagus and scallions and cook until the asparagus is crisp-tender. Set aside.

In large skillet with low sides, heat oil over high heat, until very hot. Salt and pepper the scallops and add to hot skillet.  Don’t crowd. Cook 2 to 3 minutes and flip.  Cook another 2 minutes. Add the spaghetti, asparagus and onions and cooking water to loosen slightly.  Add lemon zest and juice and remaining 2 tablespoons butter.

Serve, topped with buttered bread crumbs.

“Yummy in the tummy.”  says Secelia, our two-year-old granddaughter.

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