Scallop-Asparagus Linguine

Tonight we made another seafood dish (we bought it all on Sunday, and didn't want to freeze any of it), and again used the Prevention Diabetes Diet Cookbook. This time it was a pasta dish - scallops and asparagus over linguine. We got to use fresh basil from our indoor garden which, along with the lemon juice and peel, made the whole dish very fresh tasting.

Scallop-Asparagus Linguine
1 bunch asparagus, cut diagonally into 2" pieces
8 oz linguine
1 lb Sea Scallops
1/4 teaspoon salt
2 Tbspn olive oil
2 Tbspn lemon juice
Strip of lemon peel, 1/2" x 3", thinly sliced
1/4 cup water
1/4 cup chopped fresh basil

In a large pot, bring 3 qts of water to a boil. Add asparagus and cook one minute, or until bright green and crisp-tender. Remove with tongs, rinse in cool water, and set aside. In the same pot, cook the linquine for about 10 minutes, or until al dente. Meanwhile, season the scallops with pepper to taste and 1/8 teaspoon salt. Heat a large skillet over medium-high heat. Add the oil to the pan. Add the scallops and cook for 5 minutes. Flip the scallops and cook for about 3 minutes, or until opaque. Remove and set aside. In the same skillet, combine the lemon juice, lemon peel, water, and remaining salt. Cook, stirring, fora bout 1 minute, or until slightly reduced. Drain the pasta and toss with the asparagus, basil, and lemon juice mixture. Serve pasta topped with scallops.