Seared Scallops With Quails Eggs Asparagus Recipes

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CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS



Creamy Asparagus Soup With Seared Scallops image

Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 lb asparagus
4 tablespoons unsalted butter
3 shallots, minced
salt & freshly ground black pepper, to taste
1 cup heavy cream
1 cup chicken stock
2 cups firmly packed chopped spinach
4 ounces fresh sea scallops or 4 ounces bay scallops

Steps:

  • Snap off the tough stem ends from the asparagus spears.
  • Cut the tips, each about 2 inches long, off 4 spears.
  • Set the tips aside.
  • Chop the remaining asparagus into 1-inch pieces.
  • Bring a large pot two-thirds full of generously salted water to a boil over high heat.
  • Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
  • Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
  • When the asparagus is cool, drain and set aside.
  • In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
  • When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
  • Add the chopped asparagus and cook, stirring, about 5 minutes.
  • Season with salt and pepper, and stir in the cream and stock.
  • Bring to a boil and cook for 5 minutes.
  • Stir in the spinach and cook for 2 minutes more.
  • Transfer the soup to a blender and puree until smooth, about 2 minutes.
  • Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
  • Season the scallops with salt and pepper.
  • In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
  • When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
  • Divide the scallops among 2 warmed soup bowls.
  • Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
  • Taste the soup and adjust the seasonings with salt and pepper.
  • Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

Nutrition Facts : Calories 785.7, Fat 69.6, SaturatedFat 42.6, Cholesterol 246.4, Sodium 370.3, Carbohydrate 24.4, Fiber 5.2, Sugar 5.1, Protein 22.3

SCALLOPS WITH ASPARAGUS



Scallops With Asparagus image

Make and share this Scallops With Asparagus recipe from Food.com.

Provided by cookiedog

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lbs large scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white wine vinegar
1/4 cup unsalted butter, cut into tablespoon pieces

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.

Nutrition Facts : Calories 432.6, Fat 23.6, SaturatedFat 8.9, Cholesterol 105.3, Sodium 819.7, Carbohydrate 10.7, Fiber 2.3, Sugar 1.7, Protein 40.9

SCALLOP AND ASPARAGUS LINGUINE



Scallop and Asparagus Linguine image

This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!

Provided by juliepettus

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
1 lb asparagus spear, trimed and cut in 1 inch sections
2 -3 tablespoons olive oil
2 tablespoons parsley
2 -3 garlic cloves
salt
pepper
2 tablespoons butter
8 ounces linguine
1 lemon, juice of

Steps:

  • Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
  • Boil Linguine acording to package directions.
  • Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
  • Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
  • Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
  • Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
  • Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
  • Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

SAUTéED SCALLOPS WITH ASPARAGUS PURéE



Sautéed Scallops with Asparagus Purée image

This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.

Provided by Michael Ruhlman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Fine sea salt
1 pound asparagus
Ice
1 1/2 pounds scallops, preferably dry and fresh
2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
4 tablespoons unsalted butter, softened, ½ stick
1 tablespoon freshly squeezed lemon juice

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



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

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.

BAKED SCALLOPS AND SEARED TOURNEDOS WITH ARTICHOKE HEARTS AND ASPARAGUS TIPS



Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 23

8 large sea scallops, trimmed of foot at base of each scallop
2 tablespoons melted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
Salt and pepper
2 tablespoons extra-virgin olive oil
1/2 cup Italian bread crumbs
A handful flat leaf parsley leaves, chopped
A drizzle olive oil
1 tablespoon butter
2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
Grill seasoning blend or coarse salt and cracked black pepper
2 slices good quality white slicing bread, toasted and buttered
1 /2 cup Madeira or Sherry
2 sprigs fresh tarragon, chopped, 1 tablespoon
1 pound thin asparagus spears, cut tender tips into 2-inch pieces
1 (15-ounce) can quartered artichoke hearts, drained
1/4 lemon, juiced
A drizzle extra-virgin oil
Salt and pepper
Buttered toast
Edible flowers, available in fresh herb section of produce department, for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
  • Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
  • Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.
  • To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.

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