Asparagus And Scallops Food

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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.

SCALLOP AND ASPARAGUS LINGUINE



Scallop and Asparagus Linguine image

This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!

Provided by juliepettus

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
1 lb asparagus spear, trimed and cut in 1 inch sections
2 -3 tablespoons olive oil
2 tablespoons parsley
2 -3 garlic cloves
salt
pepper
2 tablespoons butter
8 ounces linguine
1 lemon, juice of

Steps:

  • Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
  • Boil Linguine acording to package directions.
  • Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
  • Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
  • Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
  • Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
  • Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
  • Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

SAUTéED SCALLOPS WITH ASPARAGUS PURéE



Sautéed Scallops with Asparagus Purée image

This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.

Provided by Michael Ruhlman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Fine sea salt
1 pound asparagus
Ice
1 1/2 pounds scallops, preferably dry and fresh
2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
4 tablespoons unsalted butter, softened, ½ stick
1 tablespoon freshly squeezed lemon juice

Steps:

  • Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
  • Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
  • Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
  • Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
  • When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
  • Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
  • Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

SCALLOPS WITH GREEN PEAS AND ASPARAGUS



Scallops with Green Peas and Asparagus image

Creamy, tender scallops and sweet peas and asparagus tied together with salty Parmesan and gloriously nutty brown butter.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

350 grams (12 ounces) frozen peas
2 to 3 tablespoons extra-virgin olive oil
2 sprigs of mint, leaves picked
1 tablespoon olive oil
Bunch of asparagus, trimmed
12 fat king scallops, with or without roe
25 grams (1 ounce) unsalted butter
20 grams (3/4 ounce) grated Parmesan cheese

Steps:

  • Cook the peas in a saucepan of boiling water for 2 to 3 minutes, then drain, reserving 100ml (1/2 cup) of the cooking water. Blitz two-thirds of the peas with half the extra-virgin olive oil, the reserved cooking water and almost all of the mint leaves. Season and set aside.
  • Heat half the olive oil in a frying pan and sear the asparagus until lightly charred and just cooked. Set aside with the unblitzed peas and keep warm.
  • Pat the scallops dry with kitchen paper. Add the butter to the hot pan and when it starts to bubble, add the scallops and sear them for 1 to 2 minutes on each side, spooning the brown butter over the top after you turn them.
  • Put a splodge of pea puree onto four plates, top with the charred asparagus and peas and the golden scallops. Drizzle with the remaining extra-virgin olive oil and scatter with Parmesan shavings and the reserved mint leaves.

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.

SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE



Seared Scallops and Asparagus with Asian Cream Sauce image

Categories     Food Processor     Dairy     Shellfish     Vegetable     Sauté     Dinner     Lunch     Seafood     Scallop     Asparagus     Sake     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 10

3 1/2 teaspoons Szechuan peppercorns
3/4 cup sake
1/3 cup finely chopped shallots
1/3 cup finely chopped fresh ginger
3 tablespoons rice vinegar
1/2 cup whipping cream
12 asparagus spears, trimmed to 4-inch lengths
10 large sea scallops
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Steps:

  • Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.
  • Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.
  • Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.

STIR-FRIED SCALLOPS AND ASPARAGUS



Stir-Fried Scallops and Asparagus image

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
1 garlic clove, minced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 to 1 teaspoon hot pepper sauce

Steps:

  • Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

ASPARAGUS-AND-MINT FLAN WITH POACHED SCALLOPS AND SHRIMP



Asparagus-and-Mint Flan With Poached Scallops and Shrimp image

Provided by Molly O'Neill

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 18

8 asparagus spears, ends snapped off, tips cut off, halved lengthwise and reserved, stalks cut into 1-inch pieces
1/3 cup heavy cream
1/3 cup yogurt cheese (see note)
2 teaspoons minced fresh mint
2 eggs, lightly beaten
1 teaspoon kosher salt
Freshly ground pepper to taste
Vegetable oil spray
1 teaspoon olive oil
1 cup shiitake mushrooms, stemmed and sliced
1/2 teaspoon olive oil
1/2 pound medium shrimp, in the shell
1/2 pound bay scallops
2 tablespoons white wine
1 tomato, cored and chopped
1/2 cup water
2 teaspoons heavy cream
Kosher salt and freshly ground pepper to taste

Steps:

  • For the flan, preheat the oven to 325 degrees. Steam the asparagus spears until soft, about 5 to 6 minutes. Place in a food processor and add the cream. Process until smooth. Add the yogurt cheese. Process until smooth, stopping once to scrape the sides of the bowl. Scrape the mixture into a bowl and stir in the mint. Whisk in the eggs, salt and pepper.
  • Spray 4 6-ounce ramekins with vegetable oil. Divide the mixture among the ramekins. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins. Cover with aluminum foil. Bake until flan is set, about 30 minutes. Remove the ramekins from the pan and let cool slightly.
  • Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until opaque, about 1 minute longer. With a slotted spoon, remove the shrimp and scallops from the pan. Peel the shrimp and reserve the shells. Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan. Add tomato, water and shrimp shells. Simmer for 15 minutes. Pass sauce through a fine mesh sieve. Place in a clean pan. Add the cream, bring to a boil and cook until sauce thickens, about 1 minute. Set aside.
  • Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
  • To assemble, run a knife inside the rim of each ramekin to loosen. Invert 1 flan onto each of 4 plates. Warm the sauce over low heat and toss in the shrimp and scallops. Divide among the plates, placing the mixture beside the flans. Place the asparagus tips and mushrooms over and around each flan. Serve immediately.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams

STIR-FRIED ASPARAGUS, SCALLOPS AND SESAME SEEDS



Stir-Fried Asparagus, Scallops and Sesame Seeds image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound asparagus, stalks trimmed and cut diagonally into 1-inch slices
2 tablespoons peanut or safflower oil
1 clove garlic, minced
3 scallions, finely chopped
1 teaspoon fresh ginger, minced
1 pound scallops
1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds

Steps:

  • Steam the asparagus for one to two minutes until al dente. Remove from heat and set aside.
  • Heat the oil in a wok or large frying pan. Stir-fry the garlic, scallions and ginger for one minute. Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.
  • Add the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 2 grams, TransFat 0 grams

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From yummly.com


SEA SCALLOPS AND ASPARAGUS | PALEO LEAP
Rub some olive oil on each scallop, and season with salt and pepper to taste. Do the same for the asparagus. Place each scallop on the grill and cook until the flesh is firm (about 6 minutes), turning once. Grill the asparagus until done. Plate the asparagus and top it with some of the vinaigrette. Arrange the scallops on top of the asparagus.
From paleoleap.com


SEARED SCALLOPS & PASTA IN FOOLPROOF ALFREDO SAUCE ...
Pat scallops dry and season with salt and pepper. Cook, flipping scallops once for about 4 minutes until golden brown at edges. Asparagus Tips . trim top 3-inch tips from asparagus. Reserve stems ...
From cbc.ca


JOE TRIVELLI’S RECIPES FOR SCHIACCIATA, TAGLIATELLE AND ...
asparagus 300g rosemary 2 branches salt and pepper . Heat the (fan) oven to 200C/gas mark 6. Sieve the flour and whisk with 1 tsp of salt, the olive oil and the water – resist the temptation to ...
From theguardian.com


ASPARAGUS AND SCALLOP SALAD, WITH COCKLE ... - BBC FOOD
To serve, arrange the asparagus and scallops on serving plates, top with the cockle tartare and salad leaves. Scatter with the remaining cockles across …
From bbc.co.uk


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