Sea Scallops with Baby Asperagus in Chili-Cream Sauce
From merlin 14 years agoIngredients
- scallops AND BABY ASPERAGUS WITH chili-CREAM SAUCE shopping list
- 1 ½ lbs sea scallops shopping list
- 2 lbs. slender asparagus spears shopping list
- 2 T. sugar shopping list
- sea salt shopping list
- chili-Cream Sauce shopping list
- 6 T. lite mayonnaise (Hellman’s or Best Foods is my favorite.) shopping list
- 1 T. water shopping list
- juice of ½ lime shopping list
- 2 T. Thai sweet chili sauce shopping list
- 1 t. red jalapeno hot sauce, like El Tapatio shopping list
How to make it
- Thirty minutes before serving, rinse scallops and drain. Place them together flat on 2 thicknesses of paper towels. Sprinkle with salt. Cover with 2 paper towels. Take your heaviest skillet and press down. Leave it on the scallops as a weight to pull the moisture into the paper towels.
- Rinse asparagus and break to remove the tough bottoms of the spears. In a microwavable container add sugar and 1 t. salt. Add asparagus spears and cover with hot water. Nuke 4 minutes or until the spears are crisp tender. Drain
- Combine sauce ingredients. Adjust the ingredients as necessary. Different brands of mayo and chili sauce have different levels of sweetness and spiciness.
- Preheat oven to 350 degrees. Cover the bottom of a large baking dish with asparagus spears. Top with scallops. Cover with the sauce. Bake until sauce is bubbly about 15-20 minutes. The sauce won’t brown so don’t allow it to become too dry as it will dry out the scallops.
The Rating
Reviewed by 6 people-
Sounds so tasty and interesting! I love the preparation of scallops here!
juels in Clayton loved it -
Oh yeah babe! That's good eats. Thanks for a super recipe.
Joymariemystic_river1 in Bradenton loved it -
LOVE this recipe!!
a1patti in Salem loved it
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