|
| Seared
Scallops with an Asparagus Relish |
RECIPE |
 |
 This
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
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