SCALLOP AND ASPARAGUS LINGUINI IN DECADENT PESTO CREAM SAUCE

Heat 2 tablespoons of the olive oil in a large skillet over high heat.

Pat the sea scallops dry with paper towels and remove the tough muscle on the side (if not already removed).  Place them on a large cutting board and season them with ½ teaspoon each of the salt and all of the Italian seasoning.  Roll them gently back and forth so the seasoning coats the scallops on all sides.

When the oil is almost smoking, place the scallops in the pan, careful not to crowd them (you may want to do this in 2 batches depending on the size of your pan.  Sear for 2 minutes on the first side until browned and caramelized.  Flip and sear for 1-2 minutes on the second side until they are just barely cooked through (they will cook a little more in the sauce).  Remove to a plate and set aside.

Add the remaining tablespoon of olive oil to the pan drippings and reduce the heat to medium high.  Add the onions and garlic and cook, stirring for 2-3 minutes until soft and fragrant.  Add the zucchini to the pan and cook for another 2 minutes until it begins to lightly brown.

Add the white wine to the pan and bring to a boil, scraping any brown bits off the bottom of the pan. Cook for 3-4 minutes until the wine is reduced by half.  Add the heavy cream and the remaining teaspoon of salt and ½ teaspoon of black pepper.  Bring to a boil and cook, stirring frequently, for another 4-5 minutes until the cream reduces and the sauce begins to thicken.  Continue to cook and stir in ½ cup of the parmesan cheese and the asparagus spears.  Continue cooking at a low boil for 2-3 minutes until the asparagus is crisp tender.

Add the pesto and remaining ½ cup of parmesan to the sauce and stir until it is fully incorporated.  Remove the pan from the heat.  Add the pasta and the scallops with any drippings that have formed on the dish.  Toss until everything is well coated.

Serve the pasta hot in bowls garnished with parsley and more parm on the side for sprinkling.