Scallop & Goat Cheese Pasta
Delicious and simple pasta dish made with fresh goat cheese melted with some heavy cream and tossed in fresh, sauteed asparagus.
Yield: 4 servings
- 1 lb pasta
- 1 bunch fresh asparagus
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1/2 tsp crushed red pepper flakes
- 11 oz goat cheese
- 8 oz heavy cream
- 1 lb sea scallops
Bring large pot of water to boil. Add pasta and cook to al dente. Drain pasta, reserving 1/2 cup cooking liquid.
Heat olive oil in large skillet. Chop asparagus into bite sized pieces and add to pan. Add garlic and crushed red pepper flakes and toss to coat. Saute for 3-5 minutes until asparagus is cooked through.
Add goat cheese and heavy cream to pan and cook just until goat cheese is melted and heavy cream is warmed through; about 4-6 minutes. Pour mixture over cooked pasta and stir to combine.
Using same pan, add 1 Tbsp olive oil and heat over medium-high. Place scallops in pan in single layer, spaced about 1 inch apart.
Season with salt and pepper, to taste, and cook scallops for 2 minutes per side without moving except to flip over.
Divide pasta among dishes and top with 2-3 scallops each dish. Enjoy.
Recipe by Jennifer Meyering
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