Scallops with an Asparagus Relish
recipefor Seared Scallops with an Asparagus Relish comes
from Las Vegas chef Les Kincaid. Les was one of the
earliest contributors to Hub-UK.
love anything to do with food, wine or golf. Most people
'eat to live' and most others 'live to eat'. I prefer
the 'live to eat'. Cooking is said to be therapeutic.
In today's hectic world, unless we engross ourselves
into something relaxing, we'll go crazy, by the end
of the day. So just get into the kitchen and try to
be creative using your imagination. It need not be a
gourmet meal or anything grand just something simple
can find out more about Les and his views on food and
cooking in his biography
page or by visiting his website www.leskincaid.co
pound asparagus peeled, blanched and cooled cut into
1-inch pieces tips and stalks separated
2 tablespoons diced red pepper
1 tablespoon diced shallots
1 tablespoon chopped fresh dill, plus extra for garnish
Juice of 1 lemon
1 tablespoon olive oil
Kosher salt and black pepper to taste
1/4 cup chopped onion
1/2 cup chicken stock or asparagus blanching liquid
1 tablespoon heavy cream
2 tablespoons sweet butter
4 large sea scallops
1 teaspoon Cajun Dust
1 tablespoon canola oil
a small bowl combine asparagus tips, peppers, shallots,
dill, lemon juice and olive oil.
to taste with salt and pepper.
a saucepan combine asparagus bottoms, onion andstock.
cream and butter, stirring until it returns to a simmer.
to a blender or food processor and purée sauce.
and keep warm.
scallops with Cajun Dust.
oil in a small sauté pan and sear scallops 4 minutes
on each side, or until golden brown and cooked through.
sauce between 2 plates, top with 2 scallops each and
spoon relish between them.
with chopped dill.