Pasta with White Wine Butter Sauce and Seared Scallops

Servings: 2 | Serving size: 4 ounces scallops with 2 ounces pasta, veggies, and sauce

Cooking time: 60 minutes

This recipe can easily be multiplied and makes very good leftovers. Reheat the scallops very gently to avoid overcooking them.

Ingredients

• 1 medium white onion (finely diced)
• 1/2 cup white wine
• 2 tsp. fresh thyme (divided)
• 1 lemon
• 1/4 tsp. salt
• 1/2 tsp. honey
• 4 tsp. unsalted butter
• 4 quarts water
• 4 ounces asparagus
• 4 ounces whole wheat or gluten free linguine
• 2 tsp. olive oil
• 8 ounces sea scallops (pat dry with a paper towel)

Place the white onion, white wine, and 1 teaspoon of the thyme in a small sauce pan over medium high heat.

Zest half of the lemon and add it to the sauce pan.

Juice the lemon and add the juice to the sauce pan with the salt and honey.

Simmer for about 30 minutes. Remove from the heat and let cool for about 10 minutes.

Puree until smooth and return to the sauce pan over low heat.

Add the butter and whisk until smooth.

Place the water in a large sauce pan over high heat.

When the water just begins to boil, reduce the heat to low, add the asparagus, and cook for about 8 minutes. Remove the asparagus to a plate lined with a paper towel to cool.

When the asparagus is cool, cut into 2 inch lengths.

Turn the heat to high under the water and when the water is at a full boil, add the pasta.

Cook for about 15 to 18 minutes or until tender.

While the pasta is cooking, place a large skillet over high heat.

Add the olive oil, and when the oil is hot, add the scallops to the pan.

Cook for about 8 minutes and then turn. Cook for 5 to 8 minutes and remove the scallops to a paper towel.

Drain the pasta and add the pasta to the sauce pan containing the sauce. Add the asparagus and the remaining 1 teaspoon of thyme and fold together gently.

Divide the pasta mixture between two bowls and top with the seared scallops.

Serve.