White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette

Name: White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 piece sea scallops; 8 pieces white asparagus; Pea sprouts; sea salt flakes; white pepper; 1/2 lime; 80 grams tomatoes; 1 clove garlic; 20 grams shallots; 80 milliliters olive oil; 20 milliliters Xeres vinegar; 5 grams tarragon leaves; 20 grams sweet mustard; sea salt; white pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Course
Appetizer

White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

8 piece sea scallops 30-40 gram/ 1- 1½ oz per piece
8 pieces white asparagus cooked
Pea sprouts for garnish
sea salt flakes
white pepper from the mill
1/2 lime juice only

For the dressing:

80 grams tomatoes diced, peeled, deseeded
1 clove garlic chopped finely
20 grams shallots chopped finely
80 milliliters olive oil virgin
20 milliliters Xeres vinegar
5 grams tarragon leaves roughly chopped
20 grams sweet mustard or grain mustard and honey
sea salt
white pepper from the mill

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Instructions

Prepare the white asparagus as outlined in the recipe tender white asparagus.
Split lengthwise in half and set aside.
Clean the scallops by rooming the side mussel from the tender meat, then slice them in half horizontally. Season with the sea salt, white pepper and lime juice.
Seared them rapidly over very high heat, so the scallops are seared on both sides but still medium in the middle. Set aside.
In a bowl, combine the mustard, with the chopped shallots and garlic. In a steady stream and under constant stirring add the virgin olive oil and the vinegar alternatively, to achieve a well emulsified vinaigrette. Add the tomato dice and the tarragon leaves, and season to taste. Infuse the vinaigrette for at least 20 minutes before serving.
In a microwave, just lightly warm the white asparagus an then place them on to your serving dish.
Neatly arrange the warm scallops on top of the asparagus. With a spoon, remove the solid part of the vinaigrette and dress it lengthwise on to the scallops. Drizzle the dish with the liquid of the vinaigrette, decorate with the pea shoots and sprinkle cracked pepper from the mill.