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With this cooking holiday in the beautiful and relaxing Dordogne region of South West France you will learn to cook like a pro . . . experience the finest of wines, great food and the traditional markets as you take your culinary skills to the next level.

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Recipe for :

Seared Scallops with an Asparagus Relish
 

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

Les Kincaid

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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