1lb pasta ( we use whole grain)
1lb sea scallops (can also use shrimp)
1lb asparagus, cut into bite sized pieces
3 TBSP EVOO, plus more to drizzle
2 cloves of garlic (minced)
Fresh Goat cheese
Place the scallops in a grill basket and drizzle with EVOO, salt & pepper and the juice and zest of half the lemon. Toss to coat and grill about 10 minutes, until the scallops are opaque and cooked through.
Cook the pasta according to instructions, adding the asparagus for the last 4 minutes of cook time.
Drain the pasta & asparagus.
In the same pot, add the EVOO, the garlic, and the zest and juice of the remaining half lemon. Cook on med-high for 1-2 minutes.
Return the pasta and asparagus to the pot and toss to coat. Season with salt & pepper.
Plate some pasta mixture and top with the scallops and some crumbled goat cheese