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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil. | 2. Boil Linguine acording to package directions. | 3. Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned. | 4. Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque. | 5. Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus. | 6. Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted. | 7. Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta. | 8. Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay scallop	1			503.2011	24.5254	93.1149	3.8080000000000003
asparagus spear	1		trimed cut	25.2167	0.0	5.61	0.1417
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
garlic clove	2 -3			25.2167	0.0	5.61	0.1417
salt				-	-	-	-
pepper				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
linguine	8	ounces		25.2167	0.0	5.61	0.1417
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.