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Asparagus & Meyer Lemon Pasta Fonduta with Pan Fried Scallops
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5 from 1 vote

Asparagus & Meyer Lemon Pasta Fonduta with Pan Fried Scallops

Servings 4
Author Cooks with Cocktails


  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup ricotta
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup fontina cheese , grated
  • 1/2 cup parmesan cheese , grated
  • 2 cloves garlic , minced
  • 2 cups asparagus , bad ends taken off and chopped into 1 inch pieces
  • 1 tbsp butter
  • 500 g fresh fettuccine
  • 200 g pancetta , cubed and cooked
  • 1/2 cup parmesan , grated (optional - to grate on top when serving)FOR THE SCALLOPS
  • 8-12 scallops , rinsed and patted dry
  • 2 tsp butter
  • 1 tsp olive oil


  • Add some water to a double boiler and heat over medium heat. Or, you can set a glass bowl over top of some simmering water to make a make-shift double boiler. Add the eggs, sour cream and ricotta and whisk together. Then add the lemon juice, salt, pepper, and both cheeses. Whisk until the cheeses melt and the sauce becomes nice and deliciously creamy. Make sure the sauce doesn't boil. You just want it to be warm enough so that the ingredients melt together.
  • Heat a large skillet over med-low heat. Add the butter, garlic and asparagus. Cook until tender
  • Meanwhile, cook your pasta. When its done, drain and add it to the asparagus. Add the sauce to the pan as well and toss to coat. Add 1/2 the cooked pancetta.
  • At the same time, heat a cast iron pan or similar over med-high heat. Make sure the pan gets nice and hot. Add the oil and butter and when it is hot, add the scallops, but make sure not to crowd the pan. Cook till the scallops brown nicely on both sides. This will take a couple mins on each side.
  • Plate the dish by putting a generous amount of pasta and sauce on a plate, top with two or three scallops and a sprinkle of pancetta and parmesan.