s SEARED SCALLOPS WITH ASPARAGUS ***
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s SEARED SCALLOPS WITH ASPARAGUS ***
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Ingredients
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Instructions *** 12-21-14 ok maybe i didn't get enuf moisture out of them but they really shrank, salsa verde was good though *** Recipe by Laraine PerriKitchen Tested Yield 4 servings Prep 10 minutes Cook 5 minutes This robust salsa verde is the Italian kind, made with fresh herbs and capers. A nip of sugar helps the scallops caramelize. Ingredients 1/4 cup finely chopped fresh basil 1/4 cup finely chopped flat-leaf parsley 1/4 cup extra-virgin olive oil 1 tablespoon capers, drained and minced 1 tablespoon finely chopped shallots 1 teaspoon Dijon mustard 1/2 teaspoon finely grated lemon zest 1/4 teaspoon anchovy paste 1/4 teaspoon freshly ground black pepper 1/8 teaspoon sugar 1 1/4 pounds large sea scallops 4 teaspoons vegetable oil 1/4 teaspoon salt 1/2 pound asparagus, trimmed and cooked Instructions Combine basil and next 9 ingredients (basil through sugar) in a small bowl; set aside. Pat scallops very dry. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Season scallops lightly with salt and a pinch of sugar. When pan is very hot, add half the scallops and cook, undisturbed, 2 minutes. Turn and cook 1 to 2 minutes more, until just opaque in the center. Transfer to a plate, and tent with foil. Repeat with remaining oil and scallops. Transfer to plates and serve with salsa verde and asparagus spears. Nutritional Info Calories 300 Fat 19g Cholesterol 48mg Sodium 491mg Carbohydrate 6g Fiber 1g Protein 25g This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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