8 jumbo scallops (3-4 per person, recipe for two, double recipe if serving 4 people), muscles removed 1 bunch of asparagus, washed, trimmed and cut into 2 inch pieces 3 cloves of garlic 2 tbsp of heavy cream 1 tbsp of fresh lemon juice and more for drizzling 1 tsp of lemon zest Salt and pepper 1 tbsp of butter A handful of oyster … I knew I wanted to make a healthy purée (A purée is cooked food that has been ground, pressed, or blended to the consistency of a soft creamy paste or thick liquid). I practically licked the blender because I couldn’t leave any behind. View attachment 28695 Ingredients. Ingredients. It involves large succulent scallops, an aromatic pea purée, asparagus spears and baby potatoes. I automatically thought of asparagus and spinach because #1 I love both and #2 I knew they would produce a beautiful green color and a great taste to accompany the scallops. Seared Scallops with Goat Cheese-Yukon Purée, Asparagus, and Sorrel Vinaigrette From Girl in the Kitchen by Stephanie Izard 2 smoked ham hocks (about 2 pounds) Goat Cheese-Yukon Purée 1 pound Yukon Gold potatoes, peeled and cut into large cubes 1 cup heavy cream 2 ounces plain, soft goat cheese Coarse salt Freshly ground black pepper Asparagus 8 ounces white asparagus, peeled 8 … Get Sautéed Scallops with Asparagus Purée Recipe from Food Network Seared Scallops with Asparagus Puree. 12 Large scallops; 12 Asparagus spears; 8 Baby potatoes; 500 grams Frozen Peas; 3 tbsp Butter; 75 mL Vegetable stock; Bunch Fresh Tarragon Pull the tender leaves off the stem for this recipe; Pinch Sugar ; Edible flowers Garnish (optional) Pea sprouts … Buttery, soft pan seared scallops on top of white rice with asparagus tips, parsley and chives and a flavorful asparagus puree with lemon and garlic. I am not joking when I say…this asparagus purée is heaven.
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