Asparagus, lemon and scallop linguine ( SERVES 4 )  Asparagus,
lemon and scallop linguine Amanda Laird  Viva 20/10/2011
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more related recipes)     2. Drain thoroughly under cold running
water then tip into a large bowl and gently stir through 1 Tbs
of olive oil.   3. Heat the remaining 2 Tbs of olive oil and add
the scallops. Cook over a high heat for 2 minutes on each side
then let rest.   4. In the remaining oil, over a gentle heat fry
the onion with the lemon zest, garlic and asparagus. When
fragrant and soft add the wine, cream and stock to the pan.   5.
Let simmer until the sauce begins to thicken then return the
scallops to the sauce with the linguine and chopped parsley. Add
freshly ground black pepper. And serve with crusty garlic bread.