PREP TIME: 10 Mins
COOK TIME: 7 mins
SERVES: 4-6 people
Seared scallops are quick-cooking, sweet, tender, mild and delectable. This silky, creamy, garlicy sauce with a hint of lemon coats the gloriously-browned crispy scallops! With only a handful of ingredients, you’re minutes away from having the most incredible dinner at your table. Scallop season kicked off last month, so make the most of this divine shellfish. Enjoy!
3 tablespoons chopped shallots
2 tablespoons butter
2 garlic cloves, minced
1 lemon, juiced
3 tablespoons white wine
3 tablespoons chopped chives
1 cup cream
1 pinch saffron
7 stalks asparagus
Salt and pepper, to taste
Micro-greens for garnish
1.Take a peeler and peel ribbons of asparagus. Boil a pot of water and blanch the asparagus for 30 seconds then run under cold water and set aside.
2.Melt butter over medium heat in a pan.
3.Add the chopped shallots and saute until soft.
4.Add the minced garlic, lemon juice, wine and the chopped chives. Simmer until the liquid has mostly absorbed.
5.Whisk the sauce and simmer until it thickens a little more. Taste the sauce and add salt and pepper, if needed.
6.Turn off the heat and set the sauce aside while you cook the scallops. Season the scallops with salt and pepper.
7.Cook them for 1-2 minutes on each side until golden brown.
8.Spread your asparagus ribbons across the plate. Then spoon a tablespoon of saffron sauce on serving platter, one spoonful per scallop.
9.Place a scallop on top of each saffron sauce then sprinkle with micro-greens. Serve immediately with warmed bread.