Caramelized Scallops On Warm Asparagus & Tomato Salad π½οΈ
Overview:
This delectable recipe for Caramelized Scallops On Warm Asparagus & Tomato Salad is a delightful blend of flavors and textures that will tantalize your taste buds. Perfect for a quick weeknight dinner or a special occasion, this dish combines tender scallops with vibrant vegetables and a tangy dressing. With just 30 minutes from start to finish, it’s a quick and easy way to impress your family and friends.
Ingredients:
- 1 bunch fresh asparagus
- 1 carrot
- 2 green onions
- 5 roma tomatoes
- Cracked black pepper
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 dozen scallops
- 1/4 cup chicken stock
- 1 artichoke
- 1 tablespoon lemon juice
Instructions:
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Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit, ensuring it’s nice and hot for cooking those scrumptious scallops.
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Prepare Vegetables: Trim the woody ends from the fresh asparagus and slice the carrot into thin rounds. Chop the green onions and halve the roma tomatoes.
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Cook Vegetables: In a small pan, combine the trimmed asparagus, sliced carrot, chopped green onions, and chicken stock. Season to taste with cracked black pepper and bring the mixture to a boil. Cook for 2 to 3 minutes until the vegetables are tender. Stir in the halved roma tomatoes and keep the mixture warm.
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Prepare Dressing: While the vegetables are cooking, dissolve the brown sugar in the red wine vinegar, creating a sweet and tangy dressing. Set the dressing aside for later use.
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Sear Scallops: Heat an ovenproof frying pan over medium-high heat and add the extra virgin olive oil. Season the scallops on both sides with cracked black pepper and sear them in the hot pan for 1 minute on each side until they develop a beautiful caramelized crust.
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Finish Scallops in Oven: Pour the sugared vinegar over the seared scallops in the pan, ensuring they’re evenly coated. Carefully transfer the pan to the preheated oven and let the scallops cook for an additional 2 minutes, allowing them to finish cooking through.
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Plate Up: Once the scallops are cooked to perfection, remove them from the pan and set them aside. Arrange the warm vegetable mixture in the center of 4 plates, allowing the flavorful stock to spread out.
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Serve: Place six caramelized scallops around the edge of each plate, creating an elegant presentation. Serve any remaining dressing on the side for added flavor.
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Prepare Artichoke Dressing: For an extra burst of flavor, heat the chicken stock in a small saucepan and boil the artichoke in it for 2 to 3 minutes until tender. Transfer the cooked artichoke to a blender and puree it, gradually adding the extra virgin olive oil and lemon juice until smooth.
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Garnish and Enjoy: Drizzle the artichoke dressing over the plated scallops and vegetables, adding a final touch of sophistication to this exquisite dish. Serve immediately and enjoy the delightful combination of flavors and textures.
Nutritional Information:
- Calories: 143.2
- Fat Content: 4.3g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 22.2mg
- Sodium Content: 424.6mg
- Carbohydrate Content: 13.4g
- Fiber Content: 3.7g
- Sugar Content: 4.4g
- Protein Content: 14g
Recipe Notes:
- Be sure not to overcook the scallops, as they can become tough and rubbery.
- Feel free to customize the vegetable mixture with your favorite seasonal produce for a unique twist.
- The artichoke dressing adds a creamy and tangy element to the dish, but you can omit it if desired or substitute with your preferred dressing.
- Serve this dish with a side of crusty bread or a light salad for a complete and satisfying meal.
Enjoy Your Culinary Creation! π½οΈπ
