Subj : 3/12 Baked Scallop Day 1
To   : All
From : Dave Drum
Date : Sat Mar 11 2023 04:37:00

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
 
MMMMM

.... Nothing's foolproof - Idiots are ingenious!
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