Saturday, February 20, 2010
Peppered Scallops with Asparagus
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...
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.