Asparagus Scallops

Asparagus Scallops

Asparagus Scallops ……….Asparagus……..our first year with our own has proven to be well worth the wait………it has taken three long years. 

We have made several dishes, and as the crop continues (hopefully for a while longer), I will be able to post a few more recipes with this yummy spring veggie.

Scallops, are something that people either LOVE or do not. Tim and I happen to LOVE them. They pair well with many things but, pairing them with the fresh, home grown, extra special, because we grew it ourselves asparagus, was nothing short of fabulous!

While the sauce is not exactly fat free it is tastiful……………I know not proper english, and probably grammatically incorrect, but…………….if you want that kind of writing you are in the wrong spot. I write like I talk……..those of you who know me know I am kinda a goober sometimes, so, now those who do not know me know as well.

This recipe is quick to fix, would be impressive to serve to company, makes a great date night dinner, and as I have already said is tastiful!! So. whether you have your own asparagus, bum some from a friend who has an asparagus patch, or purchase it from the store……………then try our Asparagus Scallops recipe for dinner tonight!

Asparagus Scallops Collage

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Asparagus and Scallops

Asparagus Scallops

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  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Cook
  • Cuisine: American

Ingredients

Scale
  • 1/2 lb asparagus
  • 1 1/2 tablespoons coconut or olive oil
  • 1 lb large sea scallops
  • Salt and black pepper to taste
  • 1 shallot minced
  • 1/3 cup dry white wine
  • 2 teaspoons white-wine vinegar
  • 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Instructions

  1. Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  2. Heat 1/2 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot, sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer to a plate with a slotted spoon, reserving skillet off heat. You can use the same skillet for the entire meal, so no need to clean.
  3. Pat scallops dry and sprinkle with salt and pepper. Add remaining oil to skillet and heat over moderately high heat until hot, then sauté scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate as cooked.
  4.  Add white wine and vinegar to skillet and bring to a boil, scraping up any brown bits in the pan. Boil until liquid is reduced to about 2 tablespoons. Add any scallop juices accumulated on plate and bring to a simmer.
  5. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  6. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  7. Serve scallops topped with asparagus and sauce.

 

Poor Mans Lobster

 Poor Mans Lobster

Poor Mans Lobster 1

So……… as promised a special meal and story for Valentines Day!

Once upon a time……….isn’t that how all great fairy tales start? When Tim and I first met some 30 odd years ago, we were both in our early twenties and it was the late 70’s. I remember going to a party with a girlfriend and when we arrived I saw the cutest guy in cut off short and tube socks with red stripes……….you really do have to be from that era to understand how totally hot that look was! Fast forward a few years and we both were working for the hottest restaurant – bar- nightclub in the area. Anyone who is of a …….certain age……cough, cough  and from this area remembers Waldo Stubbs. It had that Cheers atmosphere…..where everybody knows your name……..The place was always hopping and especially on Friday nights for all you can eat “Poor Mans Lobster”. It was iconic…….more on the food later. Continue reading “Poor Mans Lobster”

Pasta Puttanesca

Pasta PuttanescaPasta Puttanesca

So it’s “Date Night Dinner” day…………my thoughts have been on pasta lately. Maybe its the weather……freezing. Plus I have had several days home from school………sub-zero temps……..so I had some time on my hands. I was looking over some of my old recipes trying to decide what the pasta should be. Then Tim reminded me of a pasta that I had made when we first were married. Which hasn’t been all that long ago as we have only been married for a little less that 3 years. I will share the whole silly crazy story on Valentines Day.

But if you have been following the blog, you will remember that Tim’s sense of taste is not perfect, due to an accident. I try to make things spicy without being crazy hot. This dish has the pasta I have been craving and the spice for Tim. Continue reading “Pasta Puttanesca”