“This is a variation on a recipe I found in Coastal Living.”
READY IN:
36mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta and set aside.
  2. In lage skillet over medium heat, cook pancetta until crisp, about 3 minutes. Remove, set aside and drain.
  3. Add 2 tbs oil, onion and garlic, cooking until onion soft, about 5 minutes. Add asparagus and cook 2 minutes, until bright green. Add wine and cook another minute. Remove from pan and set aside.
  4. Add butter to skillet. Sprinkle scallops with salt and pepper. Brown on each side, 2-3 minutes per side.
  5. Add pasta and vegetable mix to skillet and heat through.
  6. Remove from heat, add pancetta and cheese.

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