Wednesday, May 13, 2009

A Delicious Spring Dish of Scallops

When you get a good dish of scallops it can be incredible, but when you get a bad dish of scallops it is so disappointing. They key is to not overcook the scallops or they become chewy, very chewy, and inedible. This scallop dish is amazing. The combination of scallops, proscuitto, thyme, and asparagus are one of my favorite flavor pairings. I will pretty much eat anything that has proscuitto and asparagus so this was the perfect meal. I prepared this dish for a client at the Spring Dinner Party I catered last weekend and just had to share it with you.



Scallops with Asparagus & Proscuitto
4 First-Course Servings
Adapted from Blue Eggs and Yellow Tomatoes

1 bunch of asparagus (3 spears per person), trimmed
3 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, minced
3 teaspoons minced fresh thyme
1/2 cup dry white wine
1 pound jumbo sea scallops (approx. 3 per person)
4 ounces proscuitto, half chopped, half left in strips

Toss asparagus with olive oil, salt, pepper and thyme.

Heat 1 tbs olive oil in large skillet over medium heat. Add the shallot and cook until golden, about 3 minutes. Add the garlic and 2 tsp of the thyme and cook for 1 minute. Add the wine, then transfer to small bowl.

Heat remaining 1 tbs olive oil in same skillet over medium-high heat. Add the scallops and sprinkle the chopped proscuitto around the scallops. Sprinkle scallops with salt, pepper and thyme. Cook until scallops are browned on both sides, turning once, 3 minutes per side for scallops. Remove scallops. Add wine mixture to skillet and boil for 1 minute while stirring up the browned bits.

In separate skillet, while scallops are cooking, saute asparagus until tender, about 3 minutes.

To Serve: Wrap 3 cooked asparagus spears with a proscuitto strips. Place in middle of plate. Top with 3 scallops. Drizzle with wine sauce and proscuitto.

1 comment:

Ari (Baking and Books) said...

Your photos look so fresh and colorful! Love the presentation.

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