Seared Scallops and Asparagus Recipe
These scallops are presented with a creamy wine sauce made from marscapone cheese.
Ingredients:
- 450 g asparagus
- 450 g sea scallops
- 4 tbsp olive oil
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
- 2 cloves garlic
- 2 tbsp butter
- 2 tbsp fresh parsley
- 3 tbsp marscapone cheese
- ⅓ cup dry, white wine
- 1 tbsp lemon juice
Instructions:
- Trim the asparagus and cut into 1” pieces.
- In a large skillet heat 1 tbsp olive oil over medium-high heat.
- Add the asparagus to the skillet and cook for five minutes.
- Remove the asparagus and set aside.
- Add 3 tbsp olive oil to the skillet and heat.
- Add the scallops to the skillet. Sprinkle the scallops with the salt and pepper.
- Cook the scallops until brown on each side, about 2-3 minutes on each side.
- Remove the scallops and set aside.
- Add the garlic, white wine, and lemon juice to the skillet and bring to a boil. Scrape the bottom of the skillet to loosen any food. Continue to boil the wine-lemon juice until there is only a few tablespoons left in the pan.
- Reduce the heat to low. Add the remaining butter and marscapone cheese to the pan and stir until it is fully incorporated and smooth (a whisk is best).
- Add the parsley and asparagus to the skillet and heat through.
- Plate the scallops and pour the sauce over the scallops.
