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Scallops With Asparagus & Lemon
Serves 4
- 1 lb (500 g) baby asparagus
- 3 tbsp butter
- 3-4 garlic claDes, crushed
- 11/2lb (750 g) scallops, sliced if large
- juice of 1 lemon
- 11/2 tbsp finely chopped parsley
- 11/2 tbsp chopped fresh tarragon
- salt and black pepper
STEPS :
- Steam the asparagus for 3 minutes or until just tender. Chop and set aside.
- Melt half of the butter in a pan, add the garlic, and cook for 1 minute. Add the
scallops and cook, stirring, for 1 minute or until opaque and firm to the touch.
Add the asparagus and cook for 3 minutes. Remove with a slotted spoon and keep warm.
- Add the remaining butter to the pan with the lemon juice, parsley, and tarragon,
and season to taste. Cook, stirring, until the butter melts. Pour the sauce over
the scallops and asparagus and serve immediately.
SCALLOPS WITH LIME
Substitute lime juice for the lemon juice and equal quantities of chopped fresh
cilantro and mint for the parsley and tarragon. To seroe as an appetizer, simply
omit the asparagus, and proceed as directed in the recipe.
SOFT-SHELL CRABS WITH LEMON
Omit the asparagus and substitute 4 soft-shell crabs for the scallops. Dip into
seasoned flour. Melt 4 tbsp butter in a large skillet, then cook the crabs for 4
minutes on each side. Remoue from the pan with a slotted spoon and make the sauce
as directed.
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