Seared Scallops with Asparagus Sauce

Seared scallops are a delicious and easy way to impress your guests. This recipe features succulent scallops seared to perfection and served with a creamy asparagus sauce. I love this dish because it is so simple yet so elegant. The asparagus sauce is the perfect complement to the rich, buttery scallops. If you’re looking for a show-stopping starter or main course, look no further than this recipe!

Ingredients

  • 6 sea scallops*
  • Salt
  • 1 pound asparagus
  • 1/2 cup chicken broth (or gluten-free stock)
  • 2-3 tablespoons butter
  • 2 tablespoons oil

Instructions

1. Salt the scallops well and set aside at room temperature while you make the asparagus sauce.

2. Use a potato peeler to shave the outer layer off the asparagus spears, up to about three-quarters of the way up the spear. Chop the asparagus spears into 2-inch pieces.

3. Boil the asparagus in a pot of salted water for 5-8 minutes then remove from heat.

4. Put cooked asparagus in a food processor or blender with half chicken stock and purée until smooth. Pour sauce into a small pot and add butter, heating over very low heat until melted but not boiling or simmering – sauce should be warm. Add salt to taste if desired.

5 . Pat scallops dry with paper towel then sear on high heat in a sauté pan with cooking oil for 3-4 minutes per side (longer if thicker than 1 inch). Turn off heat and let cook an additional minute in residual heat then serve immediately topped with sauce

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Nutrition Facts

  • Calories: 107
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Cholesterol: 24 mg
  • Sodium: 443 mg
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Sugar: 2.3 g
  • Protein : 10.6
Seared Scallops with Asparagus Sauce

FAQs

How does Gordon Ramsay sear scallops?

Gordon Ramsay is a world-renowned chef known for his excellent cooking skills. One of the things he is most famous for is his seared scallops. So, how does he do it?

First, Gordon Ramsay starts by heating a pan on the stove until it is nice and hot. Then, he adds some oil to the pan and waits for it to heat up as well. Once the oil is hot, he carefully places the scallops in the pan. He doesn’t overcrowd the pan, as that would cause the scallops to steam rather than sear.

He lets them cook for a minute or two on each side, until they are nicely browned all over. Once they are cooked, he removes them from the pan and serves them immediately.

So there you have it! That’s how Gordon Ramsay sear scallops perfectly every time. Just remember to heat up your pan before adding any oil or food, and don’t overcrowd the pan so that your food can sear properly rather than steam.

Should you rinse scallops before cooking them?

No, you should never rinse scallops before cooking them. Rinsing scallops will remove the natural moisture that helps them brown when cooked. Scallops need to be dry before cooking, so pat them dry with paper towels after rinsing. If they are too moist, they won’t brown properly.

How do you cook Gordon Ramsey scallops?

Gordon Ramsey is a world-renowned chef, and his scallops are no exception. Here’s how to cook them perfectly:

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First, start with fresh scallops. If they’re frozen, make sure to thaw them completely before cooking. Pat the scallops dry with a paper towel and season them lightly with salt and pepper.

Next, heat a large pan over medium-high heat and add oil or butter. Once the pan is hot, add the scallops in a single layer (don’t overcrowd the pan). Cook for 2-3 minutes per side, until golden brown and cooked through.

Serve immediately with your favorite sauce or simply a squeeze of lemon juice.

How do I prepare scallops?

There are many ways to prepare scallops, but one of the most popular is searing them on the stovetop. This method gives the scallops a nice, golden brown exterior while keeping the inside tender and juicy.

To sear scallops on the stovetop, you will need: -Sea scallops -Olive oil -Black pepper Start by heating a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan and then add your scallops. You’ll want to cook them in batches if they don’t all fit in a single layer in the pan. Cook for 2-3 minutes per side, or until golden brown. Be sure not to overcook them or they will become tough. Season with black pepper and serve immediately.

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