Best 10 Sautéed Scallops With Asparagus Purée Recipes

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**Savor the Delicacy of Sautéed Scallops with Asparagus Puree: A Symphony of Flavors**

Indulge in a culinary masterpiece that combines the tender sweetness of scallops with the vibrant green elegance of asparagus. Sautéed Scallops with Asparagus Puree is a symphony of flavors that will tantalize your taste buds and leave you craving for more. This dish is not only visually stunning but also incredibly delicious, making it perfect for a special occasion or a cozy dinner at home. The velvety asparagus puree adds a touch of sophistication, while the sautéed scallops provide a delightful contrast in texture. Accompanied by a medley of fresh herbs and a zesty lemon butter sauce, this dish is sure to leave a lasting impression. In this article, we'll take you through the step-by-step process of creating this exquisite meal, along with variations and additional recipes to elevate your culinary skills. Get ready to embark on a journey of culinary delight as we explore the art of preparing Sautéed Scallops with Asparagus Puree.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE



Sauteed Scallops with a Spicy Piquillo Pepper Puree image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 medium onion
3 medium garlic cloves
2 medium serrano peppers
8 large piquillo peppers (1 jar)
1/2 cup fresh cilantro leaves
2 tablespoons Cajun seasoning
1 tablespoon smoked, spicy pimenton
1 teaspoon cayenne pepper
1 large pinch crushed red pepper flakes
1 tablespoon lime juice
3 to 4 tablespoons Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
20 large sea scallops
Kosher salt
Freshly ground black pepper
Cayenne pepper
4 tablespoons cup extra-virgin olive oil
1 tablespoon butter
Sprig fresh thyme

Steps:

  • Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
  • Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
  • Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

SAUTéED SCALLOPS WITH ASPARAGUS MAKE AN ELEGANT DISH



Sautéed Scallops With Asparagus Make an Elegant Dish image

Scallops and asparagus are a terrific taste combo, and the white wine butter sauce in this simple and elegant recipe really brings them together.

Provided by John Mitzewich

Categories     Dinner     Entree

Time 20m

Yield 2

Number Of Ingredients 7

2 tablespoons olive oil
1 pound medium asparagus (trimmed, cut into 1-inch pieces, tips left whole)
1 pound large sea scallops (trimmed if necessary)
Salt and pepper to taste
1/3 cup dry white wine
2 teaspoons white wine vinegar
2 tablespoons unsalted butter (cut into pieces)

Steps:

  • Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.
  • Saute the asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate; keep the skillet off the heat (do not clean).
  • Pat the scallops dry and sprinkle with pepper and salt.
  • Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.
  • Saute the scallops, turning over once, until browned and just cooked through, for 4 to 6 minutes total time. Transfer scallops to another plate and cover loosely with foil to keep warm.
  • Add the white wine and white wine vinegar to the skillet and boil, scraping up any browned bits until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on the plate and bring to a simmer.
  • Turn off the heat and whisk in the butter, one piece at a time, until incorporated. Plate the scallops and asparagus, spoon the sauce over and serve immediately.

Nutrition Facts : Calories 559 kcal, Carbohydrate 23 g, Cholesterol 124 mg, Fiber 5 g, Protein 52 g, SaturatedFat 10 g, Sodium 1706 mg, Sugar 3 g, Fat 27 g, ServingSize 2 portions (2 Servings), UnsaturatedFat 0 g

SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

ASPARAGUS SCALLOP STIR-FRY



Asparagus Scallop Stir-Fry image

With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups cut fresh asparagus (2-inch pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

SCALLOPS WITH ASPARAGUS



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
  • Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

SAUTEED SCALLOPS WITH HAZELNUT VINAIGRETTE AND WHITE BEAN PURéE



Sauteed Scallops with Hazelnut Vinaigrette and White Bean Purée image

Categories     Ginger     Sauté     Scallop     Hazelnut     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

4 tablespoons hazelnut or walnut oil
1/4 cup minced red onion
1/4 cup finely chopped toasted hazelnuts (about 1 ounce)
1 tablespoon finely chopped peeled fresh ginger
1/4 cup balsamic vinegar
1 tablespoon honey
24 large sea scallops
1 teaspoon chopped fresh thyme
All purpose flour
1 tablespoon butter
2 tablespoons olive oil
White Bean Puree
1 tablespoon minced fresh basil

Steps:

  • Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat. Add onion, nuts and ginger; sauté until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.
  • Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sauté until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.
  • Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops.

THAI-STYLE SCALLOPS AND ASPARAGUS



Thai-Style Scallops and Asparagus image

Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons chopped shallots
1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
1 1/2 tablespoons chopped fresh ginger
1 large garlic clove, chopped
2 teaspoons Thai shrimp paste, or anchovy paste
1 teaspoon coriander seeds
Grated zest and juice of 1/2 lime
2 tablespoons vegetable oil
1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces
1 pound sea scallops
1/3 cup fish stock
2 tablespoons unsweetened coconut milk
1/2 teaspoon sriracha, or to taste
Salt
1 cup jasmine rice, steamed

Steps:

  • Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
  • Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS



Pan-fried scallops with parsnip purée & pancetta crumbs image

Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 9

1 tbsp vegetable oil
9 large scallops , coral removed (see tip, below)
juice ½ lemon
50g pancetta , cut into 5cm slices
50g fresh breadcrumb
1 tbsp thyme leaf , chopped
200g parsnip , cut into chunks
200ml full-fat milk
small knob of butter

Steps:

  • To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
  • To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
  • Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
  • Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium

Tips:

  • Choose the freshest scallops you can find. Look for scallops that are firm and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Sear the scallops quickly over high heat. This will help to create a nice crust on the outside while keeping the inside tender and juicy.
  • Be careful not to overcook the scallops. They should be cooked through but still slightly translucent in the center.
  • Serve the scallops immediately. They are best enjoyed when they are hot and fresh.

Conclusion:

Sautéed scallops with asparagus puree is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked to perfection and the asparagus puree is smooth and creamy. This dish is sure to impress your guests.

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