Show Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus

Ingredients

• 1 (14 ounce) can crushed tomatoes
• 1 cup bread crumbs
• 1 lemon, zested
• 1 pound asparagus tips
• 1 pound dry fettuccine
• 1 shallot, thinly sliced
• 1/2 cup chicken stock
• 1/2 cup dry white wine, eyeball it
• 1/4 cup heavy cream, eyeball it
• 16 sea scallops, trimmed
• 2 cloves garlic, chopped
• 2 tablespoons butter
• Black pepper
• Extra virgin olive oil, 2 tablespoons plus some for drizzling
• Handful parsley, finely chopped
• Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle
• Salt

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