SEA SCALLOPS ON ASPARAGUS
Provided by Leslie Land
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 11
Steps:
- Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water. Simmer gently for about one-and-a-half hours.
- Strain the liquid, pressing to get all possible juice. Discard mushrooms or reserve. Return the liquid to the pan and boil over high heat until reduced to about a half cup. Set aside.
- Break off the woody asparagus bottoms and peel the lower third. Remove the heads and halve them the long way, then slice the stems across into coins about one-eighth-inch-thick. Combine the honey, lime juice, tarragon and thyme in a small cup.
- Put the dark olive oil in a wide, nonreactive skillet over medium-high heat. When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color. Stir in the honey mixture and cook one minute more, then remove the asparagus with a slotted spoon and set aside.
- Add the mushroom essence to the asparagus pan, raise the heat to high and reduce to a generous quarter cup. Set aside.
- Right before serving, put one tablespoon of the light olive oil in a wide, nonstick skillet over medium-high heat. Dust half the scallop pieces with seasoned flour (see note), place them in the pan and add one tablespoon of the butter. Cook the scallops about one-and-a-half minutes per side, basting with the fat. They should be golden, barely cooked. Set aside, uncovered, and repeat with the remaining oil, butter and scallops.
- Add the reduced mushroom essence to the scallop pan and bring to a boil, scraping. Stir in the asparagus, plus any escaped juices, and reheat.
- Make a nest of the asparagus on each plate and pour the juices over them. Arrange six scallop pieces on each nest and serve at once.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 8 grams, TransFat 0 grams
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Michelle Leitzel
[email protected]These scallops are amazing! They're so easy to make and they taste like they came from a fancy restaurant. I will definitely be making these again and again.
Siboniso Daluxolo
[email protected]This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the scallops were cooked perfectly. I will definitely be making this dish again.
Md ismial Kian
[email protected]I've made this dish several times and it's always a hit. The scallops are always cooked to perfection and the asparagus is always tender. The lemon butter sauce is the perfect complement to the seafood.
goverdhan singh ranawat
[email protected]This recipe is a great way to cook scallops. The scallops were cooked perfectly and the asparagus was still crisp. The lemon butter sauce was delicious.
Mahii Queen
[email protected]I'm not a big fan of scallops, but I really enjoyed this dish. The scallops were cooked perfectly and the asparagus was delicious. The lemon butter sauce was the perfect finishing touch.
Pamela Ibrahim
[email protected]This dish was easy to make and very tasty. The scallops were cooked perfectly and the asparagus was still crisp. The lemon butter sauce was a great addition.
Daniel Blumenfeld
[email protected]The scallops were a bit overcooked, but the asparagus was perfect. The lemon butter sauce was delicious.
SHAN BHATTI
[email protected]This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the scallops were cooked perfectly. I will definitely be making this dish again.
Ryland Spence
[email protected]I made this dish for my family and they loved it. The scallops were tender and juicy, and the asparagus was cooked to perfection. The lemon butter sauce was the perfect finishing touch.
Joy Robillos
[email protected]This recipe is a keeper! The scallops were cooked perfectly and the asparagus was still crisp. The lemon butter sauce was delicious.
Shawn Palacious
[email protected]I followed the recipe exactly and the scallops were overcooked. I think next time I'll cook them for a shorter amount of time.
Maxamedabdullahi
[email protected]These scallops are amazing! They're so easy to make and they taste like they came from a fancy restaurant. I will definitely be making these again and again.
Brandon Baird
[email protected]I love this recipe! The scallops are always tender and juicy, and the asparagus is cooked to perfection. The lemon butter sauce is the perfect finishing touch.
Abdullah Riaz
[email protected]This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the scallops were cooked perfectly. I will definitely be making this dish again.
ROAD TRIPS
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked to perfection and the asparagus is always tender. The lemon butter sauce is the perfect complement to the seafood.
ICEcoldASSASIN7
[email protected]These sea scallops on asparagus were a hit at my dinner party. The scallops were cooked perfectly and the asparagus was still crisp. The lemon butter sauce was light and flavorful, and the toasted almonds added a nice crunchy texture.