Such a simple dinner. When asparagus so tender it-makes-your-eyes-roll-up-in-your-head arrives in the store, does that mean it's spring? Irregardless of all the white stuff laying on the ground and the icicles having off our roof I think it does.
How do you pair something with the asparagus when it's that good? It's hard but scallop's sweet, delicate flavor might cut it. Maybe...
8 scallops 1 tbsp freshly ground black pepper 1 tbsp olive oil 1 1/2 tsp kosher salt 1 tsp sugar 1 bunch FRESH asparagus 1 tsp butter 1 tsp kosher salt 1/2 tsp black pepper 2 lemon wedges
On a small plate combine the tbsp of black pepper, 1 1/2 tsp salt and sugar. Dry the scallops with a paper towel. Press each side of each scallop into the black pepper blend. Heat a skillet on medium high with the olive oil. Place the scallops in and cook for about 3 minutes on each side. Squeeze a lemon wedge over the scallops as it finishes cooking
While the scallops are cooking heat a skillet with a cup of water. Cut the ends off the asparagus and place in the skillet. Cook for about 5 minutes. Finish with the butter, juice from a lemon wedge, salt and pepper.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.