CHEF JEFF — ONE BYTE AT A TIME: Scallops and AsparagusPair this favorite spring veggie with seafood.
By: Herald Staff Report,
Pair this favorite spring veggie with seafood.
Scallops and Asparagus
6 large sea scallops
Sea or kosher salt and fresh ground black pepper to taste
Lemon pepper seasoning to taste
1 teaspoon crushed dried tarragon or basil
10 asparagus spears, rinsed well, ends trimmed
2 tablespoons olive oil
1/3 cup white wine
¼ cup balsamic vinegar
Preheat oven to 400 degrees. Rinse, pat dry scallops. Sprinkle both sides with salt, lemon pepper and tarragon or basil. Set aside. Place asparagus on baking sheet. Drizzle with 1 tablespoon of oil. Sprinkle with salt, pepper, seasoning blend. Toss to coat all spears. Place in oven. Roast for 8 to 10 minutes. Warm remaining tablespoon of oil in skillet over medium-high heat. Add scallops. Sear both sides until browned. Remove from skillet. Deglaze pan with wine, heating until bubbly. Add vinegar. Cook 2 minutes. Return scallops to skillet. Heat through. Remove asparagus from oven. Serve with scallops and pan sauce.
Yield: Serves 2.
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