Pan seared scallops served over oven baked asparagus
Scallops with asparagus are an excellent fish dinner or for an important occasion. To prepare this appetizer you must first blanch the asparagus and then pass them in a pan with butter. Even the scallops should be passed in a pan with aromas and white wine. It is very important, however, not to exceed the cooking time of the scallops, so as not to make them become chewy and compromise their taste and appearance. Here are all the steps of preparation. Here's how to make a refined and simple appetizer to enrich your tables on important occasions!
Ingredients
8 scallops16 asparagus2 small glasses of dry white wine 40 g butterblack pepper to tastesalt to taste
Preparation
Take the asparagus, remove the woody and white part of the stems then peel them with the help of a potato peeler. Wash the asparagus under running water then boil them in plenty of lightly salted water. When cooked, drain the asparagus with the help of a copper and keep them aside. At this point, wash the scallops, open them with a small knife and gently remove the walnuts. Wash the shellfish well under water and remove the darker parts then dry with a kitchen cloth. Pour half the butter into a pan, put on the heat, let melt over low heat and add the previously boiled asparagus. Season with a little salt, pepper and cook over low heat for 5 minutes. After this time, lift the asparagus and spread them on four plates. In the same pan add the rest of the butter, let it melt over low heat then add the scallop nuts. Cook for 5 minutes, season with salt, pepper and sprinkle with wine. Raise the heat slightly so as to brown the scallops then distribute them over the asparagus. Drizzle with the cooking stock and serve immediately.
Enjoy your meal.
Scallops with asparagus are an excellent fish dinner or for an important occasion. To prepare this appetizer you must first blanch the asparagus and then pass them in a pan with butter. Even the scallops should be passed in a pan with aromas and white wine. It is very important, however, not to exceed the cooking time of the scallops, so as not to make them become chewy and compromise their taste and appearance. Here are all the steps of preparation. Here's how to make a refined and simple appetizer to enrich your tables on important occasions!
Ingredients
8 scallops
16 asparagus
2 small glasses of dry white wine
40 g butter
black pepper to taste
salt to taste
Preparation
Take the asparagus, remove the woody and white part of the stems then peel them with the help of a potato peeler. Wash the asparagus under running water then boil them in plenty of lightly salted water. When cooked, drain the asparagus with the help of a copper and keep them aside. At this point, wash the scallops, open them with a small knife and gently remove the walnuts. Wash the shellfish well under water and remove the darker parts then dry with a kitchen cloth. Pour half the butter into a pan, put on the heat, let melt over low heat and add the previously boiled asparagus. Season with a little salt, pepper and cook over low heat for 5 minutes. After this time, lift the asparagus and spread them on four plates. In the same pan add the rest of the butter, let it melt over low heat then add the scallop nuts. Cook for 5 minutes, season with salt, pepper and sprinkle with wine. Raise the heat slightly so as to brown the scallops then distribute them over the asparagus. Drizzle with the cooking stock and serve immediately.
Enjoy your meal.
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