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Sea scallops with asparagus and sugar snaps

July 18, 2007

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Serves 4

VINAIGRETTE

1 tablespoon sherry vinegar
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons canola oil
1 tablespoon chopped mixed fresh herbs
1. In a bowl, whisk the vinegar, salt, and pepper. Slowly whisk in the olive and canola oils.

2. Stir in the herbs.

SCALLOPS

7 tablespoons olive oil
1/2 pound sugar snap peas
1/2 pound fresh asparagus, trimmed and cut into 2-inch lengths
1 pound (about 12) sea scallops
Salt and pepper, to taste
3 tablespoons unsalted butter, cut into 12 pieces

1. In a skillet, heat 4 tablespoons of the olive oil until hot. Add the sugar snaps and asparagus and cook, stirring, for 4 minutes or until tender. Transfer to a bowl. Add enough of the vinaigrette to moisten them.

2. Sprinkle the scallops with salt and pepper. In the skillet, heat the remaining 3 tablespoons oil over medium-high heat. Set the scallops in the pan, top each with a piece of butter, and cook without disturbing for 3 minutes. Turn and cook the other side until golden.

3. Arrange the sugar snaps and asparagus on each of 4 plates, top each with 3 scallops, and sprinkle with a little salt and pepper. Adapted from " The Young Man & the Sea "

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