Bay Scallops Tuscany
Serves 4

 
1 1/4 lbs. Bay Scallops
1/2 cup Onion, diced
1 cup Asparagus Tips 
4 oz. Baby Spinach                                                                         
1 Tbsp. Garlic
1 lb. Farfalle, cooked
1 oz. Fresh Basil, chiffanade
2 tsp. Rosemary
3 Tbsp. Fresh Parsley, chopped
Juice of 1 Lemon
2 Tbsp. Olive Oil
2 oz. Parmesan Cheese, grated 
1/4 cup Dry Marsala
Salt & Pepper to taste

    Heat the olive oil in a sauté pan. Add the onion and asparagus and sauté until the onion is opaque. Add the Marsala and deglaze. Add the scallops and lemon juice and sauté for 3 minutes. Add the pasta, basil, rosemary, parsley and lemon juice and combine. Add the tomatoes and season with the salt and pepper. Stir in the cheese and then add the spinach. As soon as the spinach starts to wilt remove from the heat and serve.