1/2 pound large sea scallops, side muscle removed
1/2 pound shrimp, shelled, deveined and tail removed
3 tablespoons extra-virgin olive oil
Grated zest of 1 lemon
Juice of 1 lemon
4 tablespoons butter
1 large shallot, minced
2 cloves garlic, minced
1 bunch asparagus, cut into bite-sized pieces
1/4 teaspoon crushed red pepper
1/2 tsp. dried thyme
1 cup chicken broth
1/4 cup heavy cream
Salt and Pepper to taste
1 bunch arugula leaves
1/3 pound angel hair pasta, cooked according to package directions
2 tablespoon pine nuts
Freshly shredded Parmesan Cheese
Cracked black pepper
Rinse the scallops and shrimp and dry well with paper towels.
Season the seafood with salt, pepper, crushed red pepper and a little bit of dried thyme.
In a large heavy skillet over high heat, warm the olive oil until it shimmers.
Without crowding the pan, add the scallops and sear until nicely browned on one side, about 2 minutes.
Turn the scallops over and brown the other side, about 1 minute more.
Place scallops in bowl and set aside.
Cook shrimp until they turn pink, place in bowl with scallops.
In same pan reduce heat to medium to low and add the butter, shallots, garlic and cut asparagus.
Lightly salt and pepper.
Add the lemon zest.
Saute until softened, about 4 minutes.
While the pasta is cooking, add the lemon juice and chicken broth to the vegetables and deglaze the pan, stirring to scrape up the browned bits from the bottom.
Add the 1/4 cup of heavy cream.
Simmer until slightly thickened, about 4 minutes.
Drain the pasta well and add it to the pan.
Add the scallops and shrimp and any juices that have accumulated, and toss over low heat to warm the seafood back up.
Toss in the 1 cup of Arugula until it wilts.
Adjust seasoning with a little more salt and pepper to taste.
Divide the pan of pasta to two bowls.
Sprinkle each bowl with 1 tablespoon each of pine nuts and a little bit of shredded Parmesan cheese and a little bit of freshly cracked black pepper.