Sunday Night Dinner: Back To Basics

Life moves way to fast these days.  One way to slow down and enjoy time with family  is Sunday night dinner.  The recipe doesn’t have to be fancy.  It’s more about sharing a meal and the memories we create around the table.  I’m gathering the kids and hubby to set the table.  Of course, I could do it all myself,  but it’s more important that they be included and share the task as a family.  This is my recipe, I hope you enjoy it.

The Recipe:  Fettuccine with Scallops and Asparagus in Cream Sauce

1 lb. asparagus (I like to use small French asparagus.  I like the mild taste.)
Salt to taste
1 small onion, diced
4 garlic cloves, diced
2 tsp.  Cooking sherry
1 ¾ cups of heavy cream or, light cream
4 Tsp. fresh chives, snipped
¼ cup of freshly grated Parmesan, plus extra for serving
Freshly ground white or black pepper to taste
1 ½ lbs. large fresh scallops, dried and coated in flour
1/2 cup olive oil
1 Tsp. unsalted butter
2 – 9 ounce packs of Buitoni Fettuccine , or your favorite pasta
  1. Using a paring knife, peel off the thicker skin at the base end of each asparagus stalk to reveal the tender stalk.   In a skillet large enough to accommodate the length of the asparagus, bring enough water to cover the asparagus to a boil (approximately 5 cups of water).  Add 1/4 teaspoon of salt and asparagus to the pan.  Boil until tender but not mushy, 3 to 4 minutes.
  2. Drain the asparagus immediately and plunge it into chilled water to stop cooking and hold the bright green color.  Cut the stalks across into diagonal slices about ¼ inch think, keeping the tips whole.  Put aside.
  3. Prepare fettuccine per package instructions.
  4. Add olive oil and onions to a large skillet over medium-low heat.  Simmer for 1 to 2 minute, add garlic and scallops.  Cook for 3 minutes.  Gently turn scallops.  Add sherry and simmer 4 more minutes (until thoroughly cooked).  Move scallops, onions and garlic to bowl.  Put aside.
  5. Using the same large skillet over medium-low heat, add heavy cream and butter.  Simmer for 3 minutes, add salt and pepper to taste.  Turn off heat.  Add grated parmesan to skillet.  Add Fettuccine, cooked asparagus.  Toss gently.  Add cooked scallops, chives.  Serve and sprinkle with Parmesan cheese.


About Ivy de Leon

From decorating and home staging to entertaining and gardening, I enjoy bringing traditional style to each project. I love to combine new and vintage market finds to create elevated and inviting spaces for today's modern lifestyle. CONTACT: IVY@IVYDELEON.COM
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