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Scallops with Carrot Purée, Asparagus, and Pistou
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Scallops with Carrot Purée, Asparagus, and Pistou

A light Spring entrée to pair with a refreshing crisp Grüner Veltliner
Course Main Dishes
Servings 6
Author adapted from "The A.O.C. Cookbook" Suzanne Goin

Ingredients

  • 18 Atlantic sea scallops about 2 oz. each
  • 1 lemon zested and reserved for juicing
  • 1 tablespoon + 1 teaspoon fresh thyme leaves
  • 2 tablespoons Italian parsley coarsely chopped
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cup spring onions sliced
  • 3/4 lb. thin asparagus sliced on the diagonal into one inch size pieces
  • 3 tablespoons unsalted butter
  • 1 recipe Carrot Purée recipe below
  • 1 recipe Pistou recipe below
  • kosher salt and freshly ground black pepper

Instructions

  • Season the scallops with the grated lemon zest, i tablespoon thyme leaves and parsley. Cover and refrigerate for 4 hours or overnight.
  • Remove the scallops from the refrigerator 15 minutes before cooking.
  • Heat a large sauté pan over high heat for 2 minutes. Season the scallops with salt and pepper. Add 2 tablespoons of extra virgin olive oil to the pan and wait for 1 minute.
  • Add the scallops to the pan, making sure they are not touching (if the pan is not large enough, do in two batches). Sear the scallops for 1 1/2 minutes per side. Scallops should have a 1/4 inch golden crust on each side and still translucent in the center. Transfer to a rack and cover with foil.
  • Heat a clean large sauté pan over medium heat for 1 minute. Add 2 tablespoons of extra virgin olive, wait for a moment for the oil to warm up. Add the spring onion slices, asparagus, 1/2 teaspoon salt, a few grinds of pepper and the 1 teaspoon of thyme leaves. Sauté for about 3 minutes, stirring until onions are translucent. Add 3 tablespoons of butter and 1 tablespoon of water. . Stirring until liquid comes to a simmer. Remove from heat and add a squeeze of lemon juice.