Seared Scallop With Asparagus

• 8 ounces uncooked pasta
• 2 ounces pancetta, chopped
• 2 tablespoons olive oil
• 12 sweet onion, chopped
• 1 lb asparagus, cut into 1-inch pieces
• 13 cup dry white wine
• 1 lb bay scallop
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons butter
• 34 cup grated romano cheese

1. Cook pasta and set aside.
2. In lage skillet over medium heat, cook pancetta until crisp, about 3 minutes.
3. Remove, set aside and drain.
4. Add 2 tbs oil, onion and garlic, cooking until onion soft, about 5 minutes.
5. Add asparagus and cook 2 minutes, until bright green.
6. Add wine and cook another minute.
7. Remove from pan and set aside.
8. Add butter to skillet.
9. Sprinkle scallops with salt and pepper.
10. Brown on each side, 2-3 minutes per side.
11. Add pasta and vegetable mix to skillet and heat through.
12. Remove from heat, add pancetta and cheese.

pasta, pancetta, olive oil, sweet onion, white wine, bay scallop, salt, pepper, butter, romano cheese

Taken from www.food.com/recipe/seared-scallop-with-asparagus-499788 (may not work)