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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Amanuel Ayele
[email protected]This is a great recipe for a quick and easy weeknight meal.
Talat Qureshi
[email protected]I love the combination of scallops and asparagus. The lemon butter sauce is the perfect finishing touch.
Dff Yh
[email protected]This is a delicious and elegant dish that is perfect for a special occasion.
Bhima Bhattarai
[email protected]I followed the recipe exactly and the dish turned out great. The scallops were cooked perfectly and the asparagus was crisp and tender.
ChuXeng Yang
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Leann Barron
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the asparagus was delicious.
Azher Kk
[email protected]I love the simplicity of this recipe. The scallops and asparagus are the stars of the show, and the lemon butter sauce is the perfect complement.
Aslam Shah
[email protected]This is one of my favorite recipes to make for company. It's always a hit!
Farman Soun
[email protected]I made this dish for my wife on our anniversary and she loved it. The scallops were cooked to perfection and the asparagus was crisp and flavorful.
Missam Abbas
[email protected]This is a great recipe for a special occasion. The scallops and asparagus are both cooked perfectly and the lemon butter sauce is divine.
Far han
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Rahol Raja
[email protected]I'm not a big fan of scallops, but I tried this recipe and was pleasantly surprised. The scallops were cooked perfectly and the asparagus was delicious.
Safi Uullah
[email protected]The recipe was easy to follow and the dish turned out delicious. I would definitely make it again.
Abdul jan Ali jan
[email protected]I tried this recipe for a dinner party and it was a hit! Everyone raved about the scallops and asparagus.
Faryaad Bhatti
[email protected]This is one of my favorite recipes. I love the combination of scallops and asparagus, and the lemon butter sauce is amazing.
Musoke Shaphic
[email protected]I followed the recipe exactly and the dish turned out perfect. My family loved it!
Alice Ward
[email protected]The scallops were a little overcooked for my taste, but the asparagus was delicious.
Little Monster
[email protected]I've made this dish several times and it always turns out great. It's a quick and easy weeknight meal that's also elegant enough for a special occasion.
Jah'swill Centurion
[email protected]These scallops were cooked to perfection! They were tender and juicy, and the asparagus was crisp and flavorful. I loved the lemon butter sauce, it really brought the dish together.