Cacio e Pepe(ish) w/ Scallops & Asparagus
Updated: Mar 31
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)
3-4 Cloves garlic
2-3 tbsp fresh cracked black pepper
1 Cup pasta water
2 sauté pans
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.