Serves
2
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
- 150g angel hair pasta
- 1 tablespoon extra virgin olive oil
- 1 bunch baby asparagus
- 20g butter
- 6 large scallops
- 1 shallot, finely sliced
- 390g jar Leggo's Tomato & Smoked Cheddar Gourmet Pasta Sauce
- Cracked black pepper and fresh basil leaves, for garnish
Method
STEP 1Cook angel hair pasta following packet directions.
STEP 2
Heat oil in a non stick frypan over medium-high heat. Add asparagus and cook for 1 minute or until tender. Remove from pan.
STEP 3
In the same frypan, melt butter and sear scallops 1 minute each side or until golden and cooked through. Remove from frypan.
STEP 4
Reduce heat to medium, add shallots and cook for 1 minute or until softened. Pour Leggo's Gourmet Pasta Sauce into frypan and stir for 1 minute or until simmering.
STEP 5
Toss cooked pasta through sauce and serve topped with seared scallops. Garnish with pepper and basil. Serve.
Tips
Use a carving fork or chopsticks to create a pasta 'log' for presentation. Drizzle with extra virgin olive oil and sprinkle with grated parmesan for added depth of flavour.