Scallops With Asparagus Food

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

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 ASPARAGUS

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.

STIR-FRIED SCALLOPS AND ASPARAGUS

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.

SCALLOPS WITH GREEN PEAS AND ASPARAGUS

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.

STIR-FRIED SCALLOPS WITH ASPARAGUS

Steps:

• Sprinkle the scallops with half the salt. Let stand for 20 minutes.
• Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
• Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

SAUTéED SCALLOPS WITH ASPARAGUS MAKE AN ELEGANT DISH

Steps:

• Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.
• Saute the asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate; keep the skillet off the heat (do not clean).
• Pat the scallops dry and sprinkle with pepper and salt.
• Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.
• Saute the scallops, turning over once, until browned and just cooked through, for 4 to 6 minutes total time. Transfer scallops to another plate and cover loosely with foil to keep warm.
• Add the white wine and white wine vinegar to the skillet and boil, scraping up any browned bits until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on the plate and bring to a simmer.
• Turn off the heat and whisk in the butter, one piece at a time, until incorporated. Plate the scallops and asparagus, spoon the sauce over and serve immediately.

SCALLOPS WITH ASPARAGUS

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.

SEARED SCALLOPS WITH QUAILS EGGS & ASPARAGUS

Steps:

• Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
• Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
• Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.

SCALLOPS AND ASPARAGUS STIR-FRY

Steps:

• Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
• Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
• Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

RISOTTO WITH SCALLOPS & ASPARAGUS

Steps:

• Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
• Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
• Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
• Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
• Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
• Stir in the cheese and serve.

PAN-FRIED SCALLOPS WITH ASPARAGUS AND SPAM

Steps:

• Steam Aspargus for 10 minutes.
• Warm butter in a large frying pan over medium heat.
• Add spam and fry for 5-10 minutes until crisp like bacon, keep to the side.
• Season scallops with Salt and Pepper.
• Fry Scallops in hot pan over high heat for 1-2 minute.
• Turn and repeat on other side
• Spoon sour cream onto serving plate and add Spam on top with Scallops and lay asparagus over top.