I'm not great with measuring but I did make some changes. First I took out the oil, and did not place the scallops in a bowl with seasonings. Just cooked them in butter, extra garlic and browned them. Keep the lemon out - an earlier reviewer is correct, the scallops won't brown. I added about a T of the basil. After cooking the scallops I put them aside and I added some wine (about 1/4 c) to deglaze. Then I added asparagus tips to the pan. After about 4-5 min, I added the scallops back to the pan. I melted the remaining butter (only used 7 Tlbs) and the lemon. Poured this over the bow tie pasta, added parmesan cheese, mixed, then added the scallops and more parmesan cheese. Chopped up some fresh parsley on top. Excellent!!
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I'm not great with measuring but I did make some changes. First I took out the oil, and did...