Scallop and Asparagus Pasta

Serves 2

Ingredients
- 8 scallops
- 200g asparagus (sliced into 4cm stalks)
- Garlic (chopped)
- Red cut chilli
- Spaghetti 200g
- Olive oil
- Sherry
- Parmesan cheese

Method
- Cook the pasta till al dente, as per the instructions on packaging. Do not overcook. Keep aside 1/2 a cup of the pasta water.
- Using a small saucepan, boil the asparagus in water (with abit of salt) till just cooked. Drain the water.
- Using a non stick frying pan, sauteed the scallops until both sides are slightly brown. You can use either olive oil or butter. I used the latter. When cooked, remove from pan and leave them aside.
- Fry the garlic and chilli with a generous amount of olive oil, till fragrant.
- Add the asparagus and half cup of sherry.
- Toss the cooked pasta with the mixture and if it's too dry, add a bit of the pasta water. Add salt and ground pepper to taste. Add the scallops into the pasta, toss and transfer onto plate.
- Sprinkle with parmesan cheese and serve.

Note
- If you will prefer a tangy taste, you can add 60-80g of sundried tomatoes.
- Pat the scallops dry using clean kitchen towel before frying.