Show-Stopper Seared Scallops With Lemon Scented Bread Crumbs &am

• 1 lb asparagus tips
• 1 lb dry fettuccine
• salt
• 2 tablespoons extra virgin olive oil, plus
• extra virgin olive oil, for drizzling
• 2 garlic cloves, chopped
• 1 shallot, thinly sliced
• 12 cup dry white wine
• 12 cup chicken stock
• 1 (14 ounce) can crushed tomatoes
• 1 saffron strand (a pinch or 1 packet)
• 14 cup heavy cream
• black pepper
• 2 tablespoons butter
• 1 cup breadcrumbs
• 1 lemon, zest of
• 14 cup fresh parsley, chopped finely
• 16 sea scallops, trimmed

1. Bring 1-inch of wate r to a boil in a large skillet as well as a large ot of water, for pasta.
2. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve.
3. When the pasta water comes up to a boil, salt it and cook fettucine to al dente.
4. While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 T. of extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes.
5. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder.
6. Simmer 10 minutes.
7. Stire in cream then season sauce with salt and pepper, to taste.
8. While sauce cooks, heat a small skillet over medium-low heat.
9. Add butter, melt then add the bread crumbs and toast them.
10. Add salt & pepper, lemon zest and parsley, remove and reserve.
11. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot.
12. Drizzle scallops with olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side and 2 on the second.
13. Chop asparagus into 1-inch pieces on an angle and add to sauce.
14. Drain pasta and toss with asparagus and sauce.
15. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.

fettuccine, salt, extra virgin olive oil, extra virgin olive oil, garlic, shallot, white wine, chicken, tomatoes, saffron, heavy cream, black pepper, butter, breadcrumbs, lemon, fresh parsley

Taken from www.food.com/recipe/show-stopper-seared-scallops-with-lemon-scented-bread-crumbs-am-193244 (may not work)