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Seared Scallops with Asparagus Sauce
Seared Scallops with Asparagus Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Perfectly seared sea scallops with asparagus in a luscious butter sauce.
Ingredients:
  • 6 sea scallops*
  • Salt
  • 1 pound asparagus
  • 1/2 cup warm chicken stock (if cooking gluten-free use gluten-free stock)
  • 2 to 3 tablespoons butter
  • 2 tablespoons extra virgin olive oil or canola oil
Instructions:
  • Season the scallops generously with salt and let them sit at room temperature as you prepare the asparagus sauce.
  • Prepare the asparagus for the sauce: Peel the outer layer of the asparagus spears using a potato peeler, stopping three-quarters of the way up each spear to remove the fibrous part. Cut the asparagus into 2-inch pieces. Boil the asparagus in salted water for 5-8 minutes to ensure it blends smoothly. Remove from the pot and shock the asparagus in an ice bath to maintain its vibrant green color.
  • To make the asparagus sauce, blend the cooked asparagus with half of the chicken stock in a food processor or blender until smooth. For an even silkier texture, strain the mixture through a fine mesh sieve or food mill. Transfer the sauce to a small pot, add the butter, and heat gently until the butter melts, being careful not to let it boil or simmer. The sauce should be warm, not hot. If needed, adjust the consistency by adding more chicken stock. Season with salt to taste.
  • Prepare and sear the scallops: Pat the scallops dry with a paper towel. Heat a sauté pan on high heat with cooking oil until very hot but not smoking. Place scallops in the pan, making sure they are well separated. Sear without moving for 3-4 minutes until a golden brown crust forms on the edge and the meat whitens. Flip using tongs; if a deep golden sear is achieved, they are ready.
  • Flip the scallops and sear on high heat for 1 minute. Turn off the heat and allow the residual heat to finish cooking the scallops for at least another minute. Adjust cooking time if desired.
  • To plate, drizzle sauce in the center, place scallops with browned side facing up. Serve immediately, optionally garnish with chopped parsley and a lemon wedge.

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