Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     

Seared Scallops with an Asparagus Relish RECIPE

Las Vegas chef Les KincaidThis recipefor Seared Scallops with an Asparagus Relish comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"I 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 and satisfying."

You 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

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.
  • Garnish with chopped dill.

Serves 2

Les Kincaid

EMAIL US