1-1 1/2 sticks butter, room temperature
1 bunch fresh basil, chopped
4 tbsp. white wine
Salt & white pepper to taste
1 lb. asparagus, cut diagonally
1 lb. cheese tortellini
1 lb. sea scallops
1/2 c. grated Parmesan cheese

Whip together butter, basil, garlic, wine, salt and pepper; set aside. Blanche asparagus and drain well. Cook tortellini in boiling water until al dente.

This can all be prepared ahead about 15 minutes before meal. Melt butter mixture, swirling to keep from burning in pan. Add scallops, saute until they turn white. Add asparagus and heat through. Add tortellini and heat through. Sprinkle with Parmesan cheese and serve immediately. Serves 8.