1 pound Mind Blown Dusted Scallops
1 pound pasta
1 pound fresh asparagus cut into 1-inch pieces, ends trimmed and discarde
2 tablespoons olive oil
1 cup fresh English peas
Juice of 1 large lemon
1 1/2 tsp. dijon mustard
1/2 tsp. minced garlic
1 shallot, finely grated
2 Tbl. Olive oil
Salt and freshly-cracked black pepper to taste
Bring a large pot of salted water to a boil. While pasta water is heating, cok the scallops.
In a large skillet heat high-heat oil. Once heated cook Mind Blown Dusted Scallops 1 minute each side; set aside. Remove from skillet and reserve on a plate.
Cook pasta to al dente texture, according to package instructions.
Three minutes before the pasta is done cooking, carefully add in the asparagus pieces and the peas. (This is to blanch them and get the veggies nice and vibrant). When the pasta is done cooking, drain the pasta and asparagus. Rinse cold water over the pasta and asparagus.
Pour the pasta and asparagus into a large serving bowl. Make the dressing: Whisk olive oil, dijon, shallot, garlic, pink salt and pepper to taste in a bowl. Drizzle over the pasta, toss until combine. Garnish with lemon wedge and serve!