Thursday, April 22, 2010

Seared Scallops with Asparagus

A while back Sergio and bought a large package of raw, frozen sea diver scallops.  These things are huge and beautiful and I totally forgot they were in the freezer.  Last weekend we made a quick stop to the grocery store and saw that the asparagus were nice and thin and for sale at a good price (around $2.50/bunch)  Anyways, I started to look up recipe ideas at www.foodnetwork.com and found a few that  incorporated scallops.  I've watch enough Hell's Kitchen to know that scallops need to be handled with care to get them perfectly caramelized.   The recipe a for tonight's dinner is very simple and looking back I would only do one extra step, make some white rice to put the whole party on top of.  We usually skip the starch for dinner, but we needed something to sop up the juices with, yummy!!  Okay so here is what I did with what :-)

(serves 2 poeple)

3 tblspns  extra virgin olive oil
2 garlic cloves finely chopped
1 tspn crushed rep pepper fakes
1 bunch asparagus  - spears only (top third of stalk)
3 vine ripe tomatoes or 1 cup cherry tomatoes cut into quarters or halve respectively
half a red onion sliced
6 large sea scallops
salt and pepper


Add 2 tablespoons of the oil in a heavy bottomed pan over medium high heat, I wouldn't use a non-stick, and add the garlic and red pepper flakes.  Stir constantly for about 30 second, garlic can burn quickly so act fast.  Add the red onion, asparagus spears, and tomatoes heat for about 3 minutes.  The asparagus will get very bright green and should still have bite to them.  Meanwhile pat your scallops dry and season with salt and pepper.  Move your vegetables to a bowl and keep your pan on medium high, add the remaining 1 tablespoon of oil to the pan and your scallops.  If you let your scallops come almost to room temperature they should be ready to flip after about 3-4 minutes.  They should have a golden brown color, that is all caramelized scallop goodness!  Anyways, flip them all and cook for another 2 minutes or so.  Plate your rice (optional) then the veg and finally your seared scallops. Let know how it works out for you, enjoy!

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