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Ingredients

• 24-30 medium to large sea scallops (I guage 4-5 per person)
• 1 1/2 split (a small half bottle) of champagne
• 1/2 -1 cup chicken broth (depending on the consistency you like
• 1 lb white asparagus (found usually at your local grocer) cut into 1" pieces and roasted. NOTE. White asparagus is very tender, it is necessary to only cut off the very bottom and use all of the stem
• 1 box of frozen artichoke hearts (Birds Eye you can always find) thawed
• 1 box Angel Hair pasta
• 1 1/2 cups heavy cream
• 1 large shallot fine chopped
• Salt and pepper to taste
• Butter and olive oil to saute both the shallots, roast the asparagus and saute the scallops
• Grated parmesan and fresh chopped parsley to garnish

Description

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