Seared Scallop With Asparagus Cream
From quaypocooks 13 years ago
- 30 mins to make
- Serves 1
This is Chef Sam Leong’s recipe and the only thing I changed is using chicken stock instead of water. I served this with freshly baked crusty baguette. The sauce is indeed an epicurean delight! It was an awesome lunch for us. Read more We can serve this to our guests anytime and know that they will be pleased and impressed. See less
Ingredients
- 1 tbs cooking shopping list
- 3 scallops shopping list
- 1 tomato, skinned, seeded and finely diced shopping list
- Asparagus cream sauce: shopping list
- 50 gm asparagus, chopped and poached shopping list
- 20 gm whipping cream shopping list
- 200 ml chicken stock shopping list
- 50 ml white wine shopping list
- ½ salt shopping list
- a dash of ground white pepper shopping list
- 1 sheet nori (seaweed), toasted and ground shopping list
How to make it
- Combine asparagus, cream sauce ingredients and bring to boil for 1 hour until sauce is reduced. Process in a blender and strain. Heat oil and sear scallops on both sides until golden brown. Pour some of the asparagus cream sauce on a serving plate. Arrange the seared scallops on top and sprinkle diced tomato over. Garnish with ground nori.
- Chef’s Notes:
- Store excess ground nori in a clean airtight container for future use.
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