4.9 from 141 votes
White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
This dish presents tender cooked white asparagus topped with seared sea scallops that remain tender on the inside yet develop a golden crust outside. The tomato-tarragon vinaigrette, emulsified with virgin olive oil and Xeres vinegar and infused with garlic, shallots, diced tomatoes, and fresh tarragon, adds a bright, aromatic complement. The contrast between the warm asparagus, succulent scallops, and fresh vinaigrette creates a refined flavor combination, enhanced by a garnish of pea sprouts.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
servings
Course:
Appetizer
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.
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