1/4 cup good olive oil
Salt and freshly ground black pepper
1/2 cup fresh minneola tangelo juice
2 tsp minneola tangelo zest
1/2 cup dry white wine
1/2 tsp Crushed red pepper
2 Tbsp fresh basil
chiffonade
1/4 cup heavy/whipping cream
5 tablespoons butter
unsalted cut into small pieces
12 jumbo sea scallops
1 lb Capelli d’angelo (angel hair pasta)
1 lb asparagus cut into bite size pieces
Simmer the tangelo juice and wine in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/2 cup. Add the cream to the tangelo juice reduction and return the mixture to a gentle simmer. Remove from the heat. Add the butter to the tangelo juice reduction a few pieces at a time, while constantly whisking to blend and form an emulsification. Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Add zest and set the sauce in a warm spot until ready to serve. While the tangelo juice is reducing, heat a heavy bottom sauté pan and add 2 Tbsp olive oil. When the oil is heated, not smoking, add the asparagus and cook until just cooked, roughly 4 minutes. Season with salt and pepper to taste. While the asparagus is cooking and the juice is reducing, bring a large pot of heavily salted water to a boil. Just when you are ready to cook the scallops, add the Capelli d’angelo to the boiling water. Capelli d’angelo only takes about 5 – 6 minutes to cook so it will be ready at the same time as the scallops. Things are going to start rocking and rolling now. Place a heavy skillet over a high heat for 2 – 3 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 2 tablespoon of oil into the hot pan and add the scallops. Sear the scallops about 3 minutes on each side or until they are just opaque in the center and golden brown on both sides. When done, transfer the scallops to a platter. Remove the Capelli d’angelo from the water and place in a large bowl. Add the asparagus and toss. The hot pasta will reheat the asparagus. Place some Capelli d’angelo and asparagus in a serving bowl. Top with 4 scallops per bowl. Pour sauce over the top of the scallops. Finish with fresh basil and crushed red pepper flakes over the top. Enjoy