Fettuccine With Scallops, Citrus And Herbs
|White wine||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Bay scallops||1 Pound|
|Cream||1 Cup (16 tbs)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs) (Including Green Tops)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Grated orange rind||3⁄4 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Thin asparagus||12 Ounce, stems trimmed and cut in 1/2 inch rounds, tips cut about 1 1/2 inches long|
|Butter||1 Ounce (2 Tablespoons)|
|Tarragon sprigs||4 (For Garnish)|
Bring a large pot of water to the boil for the pasta and asparagus.
Put the wine and the crushed garlic in a medium-large saucepan and bring just to a simmer.
Add the scallops and cook gently for 30 seconds until they are opaque.
Remove the scallops to a bowl with a slotted spoon, leaving the garlic in the wine.
Raise the heat to medium-high and cook, uncovered, for about 7 minutes, until the liquid is reduced to about 1/2 cup.
Remove and discard the garlic clove.
Add the cream to the saucepan and cook, uncovered, over moderate heat for about 5 minutes until the sauce is somewhat thickened.
Stir in the scallions, tarragon, orange and lemon rind, salt and pepper.
Return the scallops and their liquid to the sauce and remove the saucepan from the heat.
Add salt to the pasta water and cook the fettuccine at a rapid boil for 6 minutes.
Add the asparagus and cook for an additional 3 minutes until the pasta is al dente and the asparagus is almost tender.
Drain in a colander and transfer the pasta and asparagus to a warm serving platter or divide among individual plates.
Reheat the scallops and sauce gently.
Cut the butter into 4 pieces and stir it, one piece at a time, into the sauce.
Spoon the sauce over the pasta and garnish with sprigs of tarragon if available.