Sweet scallops, tender linguine, crunchy asparagus, and buttery breadcrumbs come together in this delicious pasta dish.
Ingredients: 8 oz linguine pasta. 1 lb fresh scallops. 1 bunch asparagus, trimmed. 1/2 cup breadcrumbs. 4 tbsp butter. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp olive oil.
Instructions: Cook linguine according to package instructions until al dente. Drain and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add breadcrumbs and toast until golden brown. Remove from skillet and set aside. In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add scallops to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through. Season with salt and pepper. Remove scallops from skillet and set aside. In the same skillet, add remaining tablespoon of olive oil. Add trimmed asparagus spears and cook for 4-5 minutes until tender-crisp. Return cooked linguine to the skillet. Add remaining butter and grated Parmesan cheese. Toss everything together until well combined and heated through. Serve the linguine topped with cooked scallops, asparagus, and toasted breadcrumbs. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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