Pasta with wild asparagus and scallops

Name: Pasta with wild asparagus and scallops
Yield: 1 person
Cuisine: British
Ingredients: 90 g spaghetti; 30 g wild asparagus; 3 scallops; 1 garlic clove; pepper; Lemon

Hurry @hurry

Bristol, England, United Kingdom

I made oil pasta with wild asparagus because I had some available.
The thinness of the wild asparagus is a good combination as it does not interfere with the texture of the scallops.

Hurry @hurry

Bristol, England, United Kingdom

I made oil pasta with wild asparagus because I had some available.
The thinness of the wild asparagus is a good combination as it does not interfere with the texture of the scallops.

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Ingredients

1 person

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Steps

1

Cook the pasta in 1% salted water.
2

Finely chop the garlic and cut the asparagus into bite-size pieces.
3

Add the olive oil and garlic to a frying pan and fry over low heat.

Cooking garlic
4

When the garlic smells good, turn off the heat and wait for the pasta to cook.
One minute before the pasta is cooked, heat the pan over high heat and add the asparagus.
5

Place the scallops in the pan and cook until cooked on both side surfaces.
Add 40 ml of the pasta cooking water and mix well.
6

When well mixed and thickened, add the cooked pasta, mix well and season with salt, pepper and lemon.

Tips

Cooking garlic

Garlic has a starch.This starch is saccharified by slow heating, making it tastier.This is the same mechanism that makes potatoes sweeter by heating them at a lower temperature for a longer period of time.There is a green germ in the centre of garlic clove if the garlic is not fresh.This is more easily burnt than other parts of the garlic.It is therefore important to remove this for a homogeneous finish.Based on the above, here is a tasty heating method for using garlic for flavouring.

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