• Herb & Olive

Cacio e Pepe(ish) w/ Scallops & Asparagus

Updated: Mar 31, 2020

CBD Quantity (per serving): 15-20mg (optional)

Servings: 2-3 people

Allergies: Dairy (sub butter with ghee for DF), Gluten (sub with GF pasta for GF), Shellfish

Prep Time: 20-30 min

Cook Time: 20-30 min



  • 1 lb Bucatini

  • 1 lb  Diver scallops

  • 1/2 Stick butter (or ghee)

  • Herb & Olive CBD EVOO

  • 3-4 Cloves garlic

  • 2-3 Shallots

  • Parmesan 

  • 2-3 tbsp fresh cracked black pepper

  • 1 Cup pasta water 

  • 1 Lemon

Cooking Equipment

  • 2 sauté pans

  • 2 pots

  • 1 chef knife


Step 1: Bring a large pot of water to boil (heavily salted)

Step 2: Prep the shallots and garlic  + take out your scallops

Shave 2 garlic cloves (just the way it sounds, thin slices), mince 1 shallot. Take your scallops out of the fridge and let them sit on a paper towel until they reach room temperature.

Step 3: Season a separate pot of water

In a separate pot bring 3 cups water to a boil with: 3 tbsp butter, 2 cloves shaved garlic and one shallot minced. Then add asparagus and boil 7-8 minutes.

Step 4: Season the sauzz

In another sauce pan, heat the remaining garlic and shallots with some a few tbsp of EVOO over medium heat. Sweat them down, then add the rest of the butter. Season with some salt / pepper. Cook for 1-2 minutes.

Chef Note: Sweating the garlic and shallots means, cooking them down until the house smells delicious. You don't want to overcook and burn these. In a medium-hot pan, this shouldn't take more than a couple minutes.

Step 5: Remove asparagus

Once the asparagus is cooked, remove it and reduce (continue boiling) the remaining liquid until there is around 1 cup left. Then add that liquid to the other saucepan.

Step 6: Cook the scallops

While the pasta is finishing and the sauce is reducing, grab another sauce pan  to cook the scallops. Add some EVOO to a heated pan. Once the pan is hot, put down your scallops and cook each side until brown (around 4 minutes each side). Season with some salt / pepper.

Step 7: Add the sauzz

Once the pasta is done, drain and add it directly to the sauce. Toss the pasta and sauce until evenly coated.

Step 8: Plate

Once the scallops are done, place them in a bowl and toss with 1/2 a fresh squeezed lemon. Plate the pasta, and add a few scallops and asparagus on top. Finish with fresh parsley, fresh grated parmesan and a squeeze of lemon. Drizzle with some Herb & Olive CBD EVOO if you please. You can add some fresh ground pepper and salt to taste as well.


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Representations regarding the efficacy and safety of Herb & Olive have not been evaluated by the Food and Drug Administration. The FDA only evaluates foods and drugs, not supplements like this product. This product is not intended to diagnose, prevent, treat, or cure any disease. 

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