Scallops with Asparagus and Red Pepper Penne in a White Wine Sauce

Today is Jeremy's birthday.  We decided to stay in tonight and since it was a special occasion, I made some of Jeremy's favorite foods.  He seemed pleased with the meal. :)

We went out grocery shopping today and were lucky to find some great sea scallops.  I seared them in a scorching hot pan and then just placed them on top of the pasta and veggies.  We started with a small salad to make sure we had enough food.  I have lots of the pasta and veggies left over but we ate all the scallops since they wouldn't keep or reheat very well.  I'm sure the pasta and veggies will be delicious tomorrow.

While this is certainly more expensive than a normal meal for us, it was amazingly inexpensive when compared to what this would likely cost us if we'd gone out to a restaurant for a similar meal.  And with how simple it was to prepare, this was a great dinner for Jeremy's birthday.



Recipe:
1 lb. sea scallops
1 bundle (1 lb.) asparagus
1 large red bell pepper
1/2 large red onion
13.25 oz. (1 box) of whole wheat penne
1 tbs. minced garlic
1 c. white wine
1/3 c. chicken stock
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. crushed red pepper flake
1 tbs. dried parsley flakes
2-3 tbs. parmesan cheese

1. Mince onion. cut bell pepper into 1/4" by 1" strips. Cut asparagus into 1 1/2" pieces.
2. Bring a large pot of water to a boil. Add pasta and cook according to package directions.  About 3 minutes before pasta is finished, add asparagus.  Drain when pasta and asparagus are cooked.
3. While the water is heating, heat a large saute pan over medium heat.  Add 3 tbs. of olive oil.  Add crushed red pepper flake, salt, garlic, onion, and red pepper. Saute for 8-10 minutes until pepper strips are soft.
4. Add wine, chicken stock, and parsley to the red pepper mixture.  Bring to a boil.
5. Once step four is underway, heat a large frying pan over high heat.  Add enough vegetable oil to fully coat the bottom.  When oil is hot (and it ripples) add scallops, making sure that they don't touch in the pan.  Sear on each side for approximately 90 seconds.  (Don't force the scallops to turn, when they release from the pan they are ready to turn over.)  The scallops should have a dark sear on each side but be just opaque in the middle.
6. While the scallops are searing, mix the wine sauce with the pasta.  Add the parmesan and mix thoroughly.
7. Plate the pasta and top with scallops.  Enjoy!