• 3/12 Baked Scallop Day 1

    From Dave Drum@1:3634/12 to All on Fri Mar 10 16:14:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seared Sea Scallops w/Purple Asparagus
    Categories: Seafood, Vegetables, Wine
    Yield: 2 Servings

    1/4 c Aged balsamic vinegar *
    1 lb Purple asparagus; can sub
    - green asparagus
    1 tb + 1 ts unsalted butter;
    - divided
    1 ts Extra-virgin olive oil
    8 lg Dry-packed sea scallops;
    - patted dry
    Salt
    2 cl Garlic; minced
    1 Shallot; minced
    1/4 c Sauvignon Blanc wine
    pn Pepper

    * I recommend a high-quality 18-year aged balsamic
    vinegar

    Set a large pot of salted water over high heat; bring
    to boil. Prepare and ice bath and preheat the oven to
    350ºF/175ºC.

    To make the balsamic glaze: pour the balsamic vinegar
    into a small saucepan or saute pan. Set the pan over
    medium-low heat and simmer the vinegar until reduced
    by half (will have a syrup-like consistency), about 5
    minutes. Be careful it doesn't burn. Set aside.

    Note: leftover balsamic glaze works well as a salad
    dressing.

    Remove the two thickest stalks of asparagus from the
    bunch and set aside. Trim the tough ends off remaining
    asparagus and discard. Cut the asparagus on an angle
    into 2" long pieces then blanch in the boiling water
    just until tender, about 1 minute. Drain the asparagus
    and immediately submerge in an ice bath. Drain once
    cool and set aside.

    Set a large saute pan over medium-high heat. Add 1
    tablespoon butter and the olive oil. Pat the scallops
    dry and season with salt. Once the butter has melted
    and stopped foaming, set the scallops in the pan and
    sear until browned on the bottom, about 3 minutes. Flip
    the scallops over and cook for 30 seconds, then transfer
    the scallops to an oven-safe dish and place it in the
    oven. Bake for 5 minutes until the scallops are just
    cooked through (think medium-rare). Remove from the
    oven and tent lightly with foil to keep warm.

    Make the sauce while the scallops are baking. Return
    the saute pan used to cook the scallops to medium heat.
    Stir in the garlic and shallots and cook until fragrant,
    about 1 minute. Stir in the asparagus and cook until
    heated through, then pour in the white wine. Simmer
    until the wine has reduced by half, about 2 minutes,
    then stir in the remaining 1 teaspoon butter. Season
    to taste with salt and a pinch of pepper.

    Prepare asparagus shavings by laying the reserved thick
    stalks on the cutting board. Hold the bottom end of the
    asparagus with one hand and use a vegetable peeler to
    shave long strips off the stalk.

    Plate the dish by dividing the cooked asparagus between
    two dinner plates. Top each with four scallops then pour
    the white wine sauce over the top. Arrange a small pile
    of asparagus shavings over the scallops and lightly
    drizzle 1 teaspoon balsamic glaze on each plate.

    Serves 2

    From: http://foodiereflections.com

    Uncle Dirty Dave's Archives

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