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         Title: Sea Scallops w/Asparagus Sauce   
    Categories: Seafood, Vegetables, Sauces, Appetisers   
         Yield: 2 Servings   
       
         6    Sea scallops *   
              Salt   
         1 lb Asparagus   
       1/2 c  Warm chicken broth   
         3 tb Butter   
         2 tb Canola or grapeseed oil; or   
              - other high smoke-point oil   
       
     * Sea scallops are the big scallops, about 1 1/2" wide,   
     as opposed to bay scallops which are small, about 1/2"   
     inch wide. Look for "dry pack" scallops, as they are not   
     treated with chemicals to keep them fresh; the chemicals   
     are not overly harmful, but they change the texture of   
     the scallop and make them harder to sear properly.   
        
     Salt the scallops well and set aside at room temperature   
     while you make the asparagus sauce.   
        
     Steam the asparagus for the sauce. Use a potato peeler to   
     shave the outer layer off the asparagus spears, up to   
     about 3/4 of the way up the spear. This part is more   
     fibrous and will not break down as well in the blender.   
     Chop into 2" pieces. Boil the asparagus in a pot of   
     salted water for 5-8 minutes. This is longer than you'd   
     normally cook asparagus, but you want the spears to blend   
     well later.   
        
     Remove the asparagus from the pot. If you want to retain   
     that vibrant green color, shock them in an ice bath. Put   
     them in a food processor or blender. Add half the chicken   
     stock and purée until smooth. (If you want an even   
     smoother texture you can push the puree through a fine   
     mesh sieve or a food mill.) Pour the sauce into a small   
     pot and add the butter. Heat over very low heat until   
     the butter melts, but do not let it boil, or even simmer.   
     The sauce should be warm, not hot. If the sauce is too   
     thick you can add more chicken stock. Add salt to taste.   
        
     Pat the scallops dry with a paper towel. Heat a saute   
     pan on high heat. Add a high smoke point oil like canola   
     or grapeseed oil, and let it heat up for 2 minutes. The   
     pan should be very hot. If it starts to smoke, move the   
     pan off the heat. Lay in the scallops in the pan, well   
     separated from each other. You might need to sear in   
     batches.   
        
     If your scallops are thicker than 1", turn the heat   
     down to medium-high. Most sea scallops are about an   
     inch. Let them sear without moving for at least 3-4   
     minutes. Keep an eye on them. You will see a crust   
     beginning to form on the outside edge of the scallop,   
     and the meat will begin to whiten upward. A good time   
     to check the scallop is when you see a golden brown   
     ring at the edge of the scallop. Try picking it up   
     with tongs, and if it comes cleanly, check it - you   
     should see a deep golden sear. If not, let it back   
     down and keep searing.   
        
     When the scallops are well seared on one side, turn them   
     over and sear on high heat for 1 minute (give or take).   
     Then turn off the heat. The residual heat will continue   
     to cook the scallops for a few minutes. Let the scallops   
     cook for at least another minute, or more if you like   
     your scallops well-done.   
        
     To serve pour a little sauce in the middle of the plate,   
     top with the scallops, the more browned side up.   
        
     Serve at once. Garnish with a little chopped parsley if   
     you want, and maybe with a wedge of lemon.   
        
     NOTES: Plan on 3 sea scallops per person for a light   
     dinner or appetizer, 5 scallops for a full main course.   
     Many sea scallops come with a tough flap of meat attached   
     to them. Just pull it off and either discard or use in a   
     seafood stock. The asparagus sauce is a great way to use   
     the spears of asparagus in case you've chopped off the   
     tips for use in another recipe. You're just purreing   
     them here, so you'll never see the tips.   
        
     From: http://simplyrecipes.com/recipes   
        
     Uncle Dirty Dave's Archives   
       
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