Ingredients
1/4
cup of aged balsamic vinegar (I recommend a high-quality 18-year aged balsamic vinegar)
1
pound of purple asparagus (can substitute green asparagus)
1
tbsp. plus 1 tp. of unsalted butter, divided
1
tsp. of extra-virgin olive oil
8
large dry-packed sea scallops (about 5 ounces), patted dry
1/4
cup of dry white wine (recommend Sauvignon Blanc)
Directions
1.
Set a large pot of salted water over high heat; bring to boil.
2.
Prepare and ice bath and preheat the oven to 350°F.
3.
To make the balsamic glaze: pour the balsamic vinegar into a small saucepan or saute pan.
4.
Set the pan over medium-low heat and simmer the vinegar until reduced by half (will have a syrup-like consistency), about 5 minutes.
5.
Be careful it doesnât burn.
6.
Set aside. (Note: leftover balsamic glaze works well as a salad dressing.)
7.
Remove the two thickest stalks of asparagus from the bunch and set aside.
8.
Trim the tough ends off the remaining asparagus and discard.
9.
Cut the asparagus on an angle into 2-inch long pieces then blanch in the boiling water just until tender, about 1 minute.
10.
Drain the asparagus and immediately submerge in an ice bath.
11.
Drain once cool and set aside.
12.
Set a large saute pan over medium-high heat.
13.
Add 1 tablespoon butter and the olive oil.
14.
Pat the scallops dry and season with salt.
15.
Once the butter has melted and stopped foaming, set the scallops in the pan and sear until browned on the bottom, about 3 minutes.
16.
Flip the scallops over and cook for 30 seconds, then transfer the scallops to an oven-save dish and place it in the oven.
17.
Bake for 5 minutes until the scallops are just cooked through (think medium-rare).
18.
Remove from the oven and tent lightly with foil to keep warm.
19.
Make the sauce while the scallops are baking.
20.
Return the saute pan used to cook the scallops to medium heat.
21.
Stir in the garlic and shallots and cook until fragrant, about 1 minute.
22.
Stir in the asparagus and cook until heated through, then pour in the white wine.
23.
Simmer until the wine has reduced by half, about 2 minutes, then stir in the remaining 1 teaspoon butter. Season to taste with salt and a pinch of pepper.
24.
Prepare asparagus shavings by laying the reserved thick stalks on the cutting board.
25.
Hold the bottom end of the asparagus with one hand and use a vegetable peeler to shave long strips off the stalk.
26.
Plate the dish by dividing the cooked asparagus between two dinner plates.
27.
Top each with four scallops then pour the white wine sauce over the top.
28.
Arrange a small pile of asparagus shavings over the scallops and lightly drizzle 1 teaspoon balsamic glaze on each plate.
Columbus Restaurants
