PDF 1 lb. Sea Scallops (Fresh or frozen and thawed)
2 lb. fresh asparagus (please don’t use frozen or GOD FORBID canned) cleaned, trimmed and cut into approximately 1.5 in. pieces
5 cloves of chopped garlic
1/4 c. Extra Virgin Olive Oil
1T. butter
One big juicy lemon, or two smaller ones.
Set up a pot to steam the asparagus, you don’t want to steam them all the way, just until they’re bright green – they’ll cook a little bit more later, so you don’t want them overdone. You could also blanch them for a minute or so, either way is fine.
In the meantime, heat a large non-stick pan on high. In batches, pan sear the scallops, when they have golden marks on one side, flip them and cook till they have golden marks on the other – if you’ve never cooked scallops, you’ll see that you can tell they’re getting opaque as you cook them. You can see the difference without even cutting into them that they’re cooked) Cover loosely with foil and set aside.
Set a deeper pot (I like a dutch oven) on med/high heat – when the pan is hot, add the olive oil and butter. give that a swoosh and then add the garlic. After about a minute, when you can really smell the garlic, add the scallops and asparagus. Toss to coat and warm through. Plate the mixture and then squeeze a little lemon juice over each bowl.
Salt and Pepper to taste.
When I’m really craving pasta, this satisfies that craving like nothing else!
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