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Pan Seared Scallops and Asparagus


I love preparing this recipe for its simplicity and its sweet and delicate flavor.  The taste is similar to crab and lobster but the texture is more firm.  It is  great with linguini for a quick meal with asparagus  or as an appetizer in a sauce made from drawn butter, fresh garlic and freshly squeezed lemon juice. You can serve this with pieces of french baguette for dipping in that gloriously flavored sauce.  My gastronomic juices are already flowing just thinking about the rich smells. Oh well, I must get on to the recipe.  I use an All-Clad Stainless Steel Skillet to sear the scallops and it works beautifully well for me.  


INGREDIENTS - SCALLOPS


1 pound of fresh medium size scallops (can use frozen as well)

2 tablespoon unsalted butter

2 tablespoon olive oil

½ teaspoon Kosher salt 

Milled black pepper

2 garlic cloves


INGREDIENTS - ASPARAGUS

1 bunch asparagus 

2 tablespoon olive oil

½ teaspoon chopped garlic

½ teaspoon kosher salt

½ teaspoon coarse black pepper


DIRECTIONS - SCALLOPS


Sprinkle scallops with salt and pepper.  Grind garlic to a paste by using a mortar and pestle.  Add olive oil to garlic and mix well.  Heat skillet over medium high heat.  Add butter and garlic mixture.  Add scallops to skillet in single layer, be careful not to overcrowd skillet.  Cook on each side for 1-2 minutes. 


DIRECTIONS - ASPARAGUS


Rinse and cut off woody portion of asparagus (slightly above where the rubber band holds the bunch together). Heat olive oil and garlic over medium high heat in All-Clad Stainless Steel Skillet or just an ordinary large skillet.  At the point when you begin to smell the garlic, add asparagus and cook turning from side to side.  I like using this particular skillet for the grill marks it leaves the asparagus.  Sprinkle with black pepper and salt to taste. 


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Hi there!

Welcome to my table! I've been cooking and catering for diplomats, foreign dignitaries, friends and family for over 25 years. My recipes are made with fresh and organic ingredients. I'm excited to share them with you. Enjoy!

 - Mapula

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