Scallops with Asparagus & Garlic Butter Sauce

Scallops with Asparagus & Garlic Butter Sauce

Ingredients:

• 1 1/2 lbs. sea scallops

• Salt and freshly ground pepper

• finely grated zest from 1 lemon

• 3 garlic cloves, chopped

• 2 tbsp fresh lemon juice

• 1/4 cup broth: seafood/chicken/vegetable

• 1 1/2 lbs. asparagus

• 2 tablespoons butter

• 1 tbsp olive oil

1. Wash the asparagus and snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Bring a large pot of salted water to boil. Cook the asparagus for about 5 minutes. Cook time for the asparagus will depend on the thickness of the asparagus; for thinner stalks cook less and if stalks are very fat cook more. Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.

2. Heat olive oil and 1 tablespoons of the butter in a fry pan. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate.

3. Add the 1 tablespoon of butter to the pan, melt, then add the garlic and lemon zest. Cook over moderate heat until browned, about 1 minute. Add the lemon juice and simmer for 10 seconds. Add the broth and simmer, scraping the bottom of the pan, until reduced, about 3 minutes. Return the scallops, along with any juices, to the pan and cook over low heat until heated through.

4. Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper. Transfer the asparagus to a large platter and spoon the scallops and sauce over it.

5. Served with a side salad and garlic bread.

Serves: 4

Notes&Tips:

• This dish combines two of my favorites! I love sea scallops and can never seem to get enough. Asparagus is another favorite of mine and as I was able to acquire some that was very fresh in the middle of winter, I had to procure them. When winter drags on in the Midwest, I look to foods to make me feel as though it is spring and sometimes even summer!

• Seafood in general are easy to prepare. Seafood shines with the simplest of recipes. And I love to highlight the ingredients when making seafood. This dish highlights both the seafood and the asparagus. The sweetness of the scallops pairs well with the sweetness of the asparagus. No one talked at the dinner table as everyone was just concentrating on the deliciousness of the food.

• I used a seafood broth as I had shrimp shells to make my own broth. But any chicken or vegetable broth will suffice. To make my own broth, I used shells of shrimp that I had stored in the freezer. Ingredients for seafood broth: shells from 1 pound of shrimp, 2 to 3 teaspoons oil and 2 cups water. Heat the oil and sauté the shells for 3 minutes; add the water, bring to boil, reduce heat and simmer for 15 minutes. Add salt if desired.

• An alternative to keeping the asparagus and scallops warm, is to heat the oven to 200℉ and place the asparagus and scallops until ready for the final plating.