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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