Not One, But Two Guest Chefs

October is looking good.  It is also full of delicious recipes.  My friend Diana Holton gets a special shout out for sharing her recipe for pasta with bay scallops, grape tomatoes and asparagus too.  She is my other October Guest Chef along with Sheree Watley.  We Have a New Guest Chef  Both of you did an amazing job.  Now I am really hungry.

Diana and her daughter Erika both are showing off their big smiles for the camera.  Erika and I used to work together, and I met Diana through Erika, quite a few years ago.

Image may contain: Erika Fern Eaton and Diana Holton, people smiling, closeup

Diana’s pasta has a lot of my favorite ingredients – scallops, asparagus, WINE, garlic and grape tomatoes.  I’m in love.  Diana cooks a lot like I do.  She just throws things together without measuring them and things just magically have a way of turning out great.  I am going to try to recreate her recipe for you all based on a picture and an ingredient list.  Diana, please let me know how I did.


Diana’s Pasta with bay Scallops, Grape Tomatoes and Asparagus

2 lbs bay scallops, rinsed and cooked

2-3 TBSP butter

1 TBSP garlic

2 cups dry white wine, (Diana used Sauvignon Blanc)

1/2 lb asparagus, cut into about 1″ pieces

1 cup grape tomatoes

salt & pepper to taste

1-2 TBSP corn starch

cooked pasta (Diana used linguini)


Cook your pasta according to the package directions.

In a large, hot skillet, add the butter and saute the garlic for about 1 minute, then add the scallops.  Cook the scallops for about 3 minutes, or until they are soft and tender.  Remove the scallops and set them aside, but keep the butter in the skillet.  Add the asparagus and the wine.  Mix everything together thoroughly, making sure to scrape the skillet and gather up all the leftover scraps on the bottom.

Add the scallops back in to the skillet, as well as the tomatoes and salt and pepper.  Combine all the ingredients and toss well.

Take a little of the liquid and mix with the corn starch in a separate cup, then add to the sauce mixture, mixing everything together thoroughly.  Bring the sauce to a boil, then reduce the heat to a simmer, and continue to cook for about 5-7 minutes.  When the sauce is thickened to your desired consistency, top the pasta with the sauce and mangia!  Enjoy with the same wine with dinner that you used for the sauce.  This is a quick, easy and delicious meal that can be made in just minutes.

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Diana, thank you for sharing your recipe with me and “A Jeanne in the Kitchen”.  I know Dave enjoyed this meal.  I certainly would too.

Any and all ideas and recipes are always welcomed.  Just send me pictures of YOU, the chef, along with pictures of your dish and the recipe, to my email address at  I also need your contact information so I can get in touch with you and let you know when you and your recipe will be featured.  I am always interested to know what’s cooking in your kitchen.









Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

51 thoughts on “Not One, But Two Guest Chefs”

  1. Looks so easy to make and sounds delicious. I have never cooked scallops. I have checked online and know where I can get some. I don’t have the wine but I guess I could use white or Apple Cider vinegar. 🌝

    Liked by 2 people

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