Day 3 of my Valentine’s Day menu // the main course. Something romantic and flavorful, yet on the lighter side to save room for dessert. Featuring sustainably harvested scallops from ButcherBox - incredibly delicious and wild-caught.
Cook pasta according to package instructions and save 1 cup of pasta water. In a large skillet, heat olive oil and garlic for a few minutes. Add asparagus and sprinkle salt/pepper. Saute for about 4 minutes. Add the greek yogurt/milk mixture (this is supposed to resemble heavy cream - I personally like the tang of the yogurt but it does separate easily, so pour it in on low heat to reduce separation. Or use heavy cream!), lemon zest, and lemon juice. Set aside, keep warm. Add butter to another skillet and when hot, add scallops. Caramelize by cooking for ~4-5 minutes on each side. Add the scallops to the asparagus mixture. Then, add the pasta on top. Blister some cherry tomatoes in a skillet. Toast some pinenuts. Assemble the pasta in your bowl to look like roses. Add asparagus, scallops, cherry tomatoes, fresh parsley, pinenuts and parmesan. Season with more salt and pepper to taste. Enjoy!
