White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Appetizer
White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
Description
White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette combines delicate white asparagus halves, lightly warmed, with scallops that are halved horizontally and seasoned with sea salt, white pepper, and lime juice before a rapid, high-heat sear to seal juiciness while creating a flavorful crust. The vinaigrette is prepared by emulsifying mustard with finely chopped shallots and garlic, gradually adding olive oil and sherry vinegar, then folding in fresh tomato dices and chopped tarragon. This flavorful dressing is infused for at least 20 minutes to meld the notes.
The assembled dish layers the warm asparagus with scallops arranged on top, dressed with the vinaigrette solids for focused herbal acidity. Pea sprouts add a fresh garnish, highlighting the spring-like quality of the ingredients. The combination balances tender textures and bright, herbaceous flavors.
The technique emphasizes rapid searing to retain moisture in scallops, and using a finely balanced vinaigrette delivers brightness and complexity without overpowering the mild seafood and asparagus.
Ingredients
- 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 tomato diced, peeled, deseeded
- 1 clove garlic chopped finely
- 20 grams shallot chopped finely
- 80 milliliters olive oil virgin
- 20 milliliters sherry vinegar Xeres vinegar
- 5 grams tarragon roughly chopped, leaves
- 20 grams mustard or grain mustard and honey, sweet
- salt sea salt
- white pepper from the mill
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.
Notes
User Reviews
Overall Rating
4.9
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