This was the 2nd dish as part of my own little personal “Tasting Table” last weekend. I do believe it was my favorite. Well, it’s tied with the Biscuits & Gravy but come on….. It was Biscuits & Gravy. 🙂

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This was the 2nd dish as part of my own little personal “Tasting Table” last weekend. I do believe it was my favorite. Well, it’s tied with the Biscuits & Gravy but come on….. It was Biscuits & Gravy. 🙂

I love scallops. I love scallops, shrimp, lobster, clams, mussels,…. I like fish but not the way I like shellfish and crustaceans.

I had some scallops in the freezer and thought they would be a perfect addition to the dishes and wine pairings I was trying out. You will hear that frozen scallops are not a good idea. As a home cook, I will agree to some extent. If you buy GOOD quality scallops, let them defrost naturally AND dry them well before cooking, you will be very happy. If you buy low quality, bulk frozen and don’t treat them well… not so much
happiness will be coming out of your kitchen.

This dish was so simple and so delicious. I was only cooking for myself this day so the number of plates you need to fill will decide how much of everything you need. Another factor will be are you serving it as a one bite “amuse bouche” (1 scallop), an appetizer ( 2-3 scallops) or a main dish (4 – 6 scallops).

I used:
4 Scallops
10 – 12 Mini heirloom tomatoes
3 Stalks asparagus
2 Garlic cloves
3 Tbsp unsalted butter
Olive Oil
Salt & Pepper
1/2 Fresh lemon

I started by defrosting my scallops then wrapping them in paper towels to dry them well. I left them wrapped for about 20 minutes.

In a medium skillet over medium heat, melt 1 tbsp butter and add a drizzle of olive oil. Add the garlic and cook until the garlic begins to brown. Just a few minutes. Remove garlic and add tomatoes.
Stir to coat with butter and oil, reduce heat a bit and keep giving them a little stir here and there. Within a few minutes you’ll see the tomatoes being to “pop”. The skins will split and they will soften. Keep cooking for another 5 to 7 minutes, until soft but still bright.

While the tomatoes are cooking, use a vegetable peeler to “shave” the asparagus. I start by trimming the hard, woody ends. Then I place them flat on a cutting board and from the end, I slowly run the peeler towards the tip. Do this a few times and you’ve got “shaved” asparagus.

Once the tomatoes are done, remove them from the pan. Turn up the heat to medium to medium high and toss in the asparagus and cook for just a minute or two. You want it tender but still a bit crisp for the best flavor. Remove it from the pan and set it aside with the tomatoes.

Unwrap your scallops and season with salt and pepper. Add the remaining butter and another drizzle of olive oil to the pan. Once the pan is good and hot and you can hear a sizzle when you place a scallop in the butter, you’re good to go. No sizzle? The pan isn’t hot enough. Place the scallops in the pan, largest first and cook for 2 minutes (From the time you place the large one in the pan). Flip the scallops, again starting with the large one, and cook for 2 more minutes while spooning the butter and oil mixture over the scallops. Remove them from the pan and place on a paper towel lined plate.

Now place some of the asparagus on a plate, add a few tomatoes and then a few scallops. Top with a sprinkle of salt, a dash of pepper and a squeeze of lemon and….. it’s time to eat.

Cheers!

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