Scallops On Artichoke Bottoms In Tahini Sauce
Need a gluten free, dairy free, paleolithic, and primal hor d'oeuvre? Scallops On Artichoke Bottoms
Scallops Asparagus with Capelli dangelo Minneola Tangelo Butter Cream Sauce
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh minneola tangelo juice
- 2 teaspoons minneola tangelo zest
- 1/2 cup dry white wine
- 1/2 teaspoon crushed red pepper (optional)
- 2 tablespoons fresh basil, chiffonade cut
- 1/4 cup heavy/whipping cream
- 5 tablespoons butter, unsalted cut into small pieces
- 12 jumbo sea scallops
- 1 pound Capelli d’angelo (angel hair pasta)
- 1 pound asparagus, cut into bite size pieces
- salt & fresh ground pepper to taste
Instructions
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