Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
We’ve joined
with InstantWin4now to bring you the chance to win a cooking holiday of
your choice up to the value of £3,000!
This
is one of the recipes that has been provided
by Les Kincaid from Las Vegas - to find out
more about him and his views on food and cooking
click
here or if you would like to visit
his website click here.
Ingredients
1/2 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
Method
Make relish:
In a small bowl
combine asparagus tips, peppers, shallots,
dill, lemon juice and olive oil.
Season to taste
with salt and pepper.
Set aside.
Make sauce:
In a saucepan
combine asparagus bottoms, onion andstock.
Simmer 12 minutes.
Add cream and
butter, stirring until it returns to a simmer.
Transfer to
a blender or food processor and purée sauce.
Strain and keep
warm.
Scallops:
Season scallops
with Cajun Dust.
Heat oil in
a small sauté pan and sear scallops 4 minutes
on each side, or until golden brown and cooked
through.
Plateing:
Divide sauce
between 2 plates, top with 2 scallops each
and spoon relish between them.
