These scallops are presented with a creamy wine sauce made from marscapone cheese.

Ingredients

• 1 pound asparagus
• 1 pound sea scallops
• 4 Tbs olive oil
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp salt
• 2 cloves garlic
• 2 Tbs butter
• 2 Tbs fresh parsley
• 3 Tbs marscapone cheese
• 1/3 cup dry, white wine
• 1 Tbs lemon juice

Directions

1. Trim the asparagus and cut into 1" pieces.
2. In a large skillet heat 1 Tbs olive oil over medium-high heat.
3. Add the asparagus to the skillet and cook for five minutes.
4. Remove the asparagus and set aside.
5. Add 3 Tbs olive oil to the skillet and heat.
6. Add the scallops to the skillet. Sprinkle the scallops with the salt and pepper.
7. Cook the scallops until brown on each side, about 2-3 minutes on each side.
8. Remove the scallops and set aside.
9. Add the garlic, white wine, and lemon juice to the skillet and bring to a boil. Scrape the bottom of the skillet to loosen any food. Continue to boil the wine-lemon juice until there is only a few tablespoons left in the pan.
10. Reduce the heat to low. Add the remaining butter and marscapone cheese to the pan and stir until it is fully incorporated and smooth (a whisk is best).
11. Add the parsley and asparagus to the skillet and heat through.
12. Plate the scallops and pour the sauce over the scallops.

Note: The scallop shell is the common image of a sea shell. "Pecten" is the Latin word for comb. Pliny, the Roman philosopher, used this same word for scallops because of their ridges radiate outwards and have a rounded, fan, shape. This reminded him of the popular comb worn by fashionable women of the Roman Empire.