Wasabi Teriyaki Seafood with Pasta
submitted by Deborah P.
1 cup Soy Vay Wasabi Teriyaki
1 halibut filet or steak, about 8 oz.
8 large sea scallops
1 lb fresh asparagus
6 oz angel hair pasta
4 cloves fresh garlic
2 Tbls extra virgin olive oil
1 - 2 Tbls sweet butter
4 Tbls freshly grated Romano cheese
fresh chopped cilantro or parsley (optional)
Rinse the seafood under cold water, and pat dry with a clean paper towel. Cut the scallops in quarters. In a shallow baking dish, marinate the halibut and scallops in Soy Vay Wasabi Teriyaki for 15 - 20 minutes. Turn once and marinate another 15 - 20 minutes. Meanwhile, cook the pasta according to the package directions and set aside. Slice the asparagus in half after removing woody ends. Crush or mince the garlic very fine and sauté in olive oil until golden. Add asparagus and 1/2 cup of hot water. Cover and steam for about 3 minutes. Set aside.
Remove halibut from marinade and pan fry in butter, about 4 minutes each side. Set fish aside and sauté scallops in butter until done, about 2 - 3 minutes. Discard any leftover marinade.
Plate the pasta, spooning the asparagus and scallops over pasta, sprinkle with Romano cheese and cilantro if desired. Place the halibut on top and serve. Extra yummy Asian-Italian fusion!
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