Scallop and Asparagus Linguine

• lb bay scallop↗1 lb
• lb asparagus spear, trimed and cut in 1 inch sections↗1 lb
• tablespoons olive oil↗2 -3 tablespoons
• tablespoons parsley↗2 tablespoons
• garlic cloves↗2 -3
• salt↗
• pepper↗
• tablespoons butter↗2 tablespoons
• ounces linguine↗8 ounces
• lemon, juice of↗1

Step-by-step instructions

1. 1

   Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.

2. 2

   Boil Linguine acording to package directions.

3. 3

   Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.

4. 4

   Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.

5. 5

   Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.

6. 6

   Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.

7. 7

   Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.

8. 8

   Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!