One of my wife’s favourite foods of all time (maybe even more prized than Beets) is Sea Scallops. The other day when we were taking the dogs for a walk around the lake at Peace Valley, we took the opportunity to stop at Bucks County Seafood…and we saw incredible looking scallops that had to come home with us. We also picked up some Black Sea Bass.
For this set of Seared Scallops, we opted to use Garlic as an ingredient to tie all components of our dish together. To do that, we used garlic powder and garlic salt for our scallops, added copious amounts of roasted garlic to our asparagus puree, and infused our rice with roasted garlic as well! Everything came out really well, and together, each component combined to make a really fun cohesive meal!
Time: 30 Minutes
Ingredients:
- Sea Scallops (we usually go with 5 per serving)
- Garlic Powder
- Garlic Salt
- Asparagus (around 8-10 spears per serving)
- Roasted Garlic
- A few squirts of lemon juice
- 1/4 cup Cashew Milk per serving
Method:
- Cut the bottoms off your asparagus, and discard those. Then, cut the rest of your spears into one inch longpieces.
- Melt some butter in a pan, and add your asparagus. As your asparagus cooks, add in your roasted garlic. Add a few squirts of lemon juice, and cook until your asparagus softens and turns a vibrant green.
- As your asparagus cooks, pat your scallops dry with a tea towel or some paper towels.
- Sprinkle a little garlic powder and garlic salt atop your scallops.
- When your asparagus is ready, transfer the contents of your pan to a blender, and blend with your cashew milk to form a puree. Pour into a saucepan, and heat.
- Heat some butter in a nonstick or cast iron pan. When the butter melts and starts to brown, add your scallops in a single layer in the pan.
- Sear the first side for around 3 minutes. Then, flip, and sear the other side for 2-3 minutes until you get some good browning.
- Plate your asparagus puree, and top it with your scallops. Devour, and enjoy!
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