Saturday, 3 March 2012

Linguine with asparagus and scallops

Today the rain is pouring down, and my umbrella broke when I went out for Sunday roast :( I have no idea how many umbrellas I buy every year, but quite a few as they either break or I leave them on the tube. It's not the only thing I leave on the tube or bus, I have a habit of loosing everything I own, from phones to umbrellas to wallets to once a box of rat brains (that I luckily got back!). The last one was not a box of ingredients to cook with, I'm not that brave with my food, but from an experiment for work. In addition to being an amateur cook by night, I'm also a scientist by day.

Anyhow, the weather today has been awful, but yesterday it was a lovely spring day. I love spring, the lighter mornings and evenings, all the spring flowers (the daffodils are in bloom outside my house), and of course all the vegetables that comes with spring.

Inspired by spring I decided to make pasta with asparagus and scallops. This is a lovely light dish, with the green asparagus and sweet scallops, with a little tangy lemon and salty pecorino,

Linguine with asparagus and scallops (serves 2)
160 g dry linguine
1 large bunch of green asparagus
6 scallops, divided in halves
100 g pecorino cheese, grated
1 medium lemon, zest
3 garlic cloves, finely chopped
1 pinch of chili flakes
2 tbsp olive oil
1 egg yolk, beaten
salt and pepper

Snap of the dry woody ends of the asparagus. Cut of the top 3-4 cm of each stalk, and cut the rest of the asparagus in 1-2 cm pieces.

Heat up the olive oil in a frying pan and add the chopped asparagus. Fry for 1-2 min and then add the garlic, fry for another few min, take care to not burn the garlic. Stir in a pinch of chili flakes and the 3/4 of the lemon zest, put the pan to the side.

Cook the linguine in plenty of boiling salted water according to pack instructions. Add the asparagus tips for the last 2 min of cooking time.

Drain the pasta, reserving 1-2 dl of the cooking water.

Return the pasta to the pot, stir in the egg yolk, fried asparagus, and cheese. If the pasta feels dry, add in some of the reserved cooking water, I usually add in around 1 dl.

Divide the scallops in halves, and fry in olive oil in a hot frying pan for 1-2 min on each side until golden.

Add the scallops on top of the pasta, sprinkle with freshly ground black pepper and the rest of the lemon zest.

Smaklig måltid (bon appetite in Swedish)!

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