If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savory treatment full of flavor from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it’s a beautiful and sophisticated combination that’s easy to make and enjoy.
Prepping scallops
You can buy scallops frozen or fresh from your fishmonger. If frozen, place them on a plate, cover, and keep them in the fridge to thaw. They will thaw in a few hours. Before cooking, bring them out and allow them to warm to room temperature, about 10 minutes. Discard any liquid and dry the scallop thoroughly before seasoning. This will help you get a nice sear. It’s easy to tell when the scallop has cooked enough on one side—it will lift easily from the pan and will have a golden-brown crust. Use tongs or a small spatula to turn them.
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This recipe originally appeared on alive.com as “Seared Scallops with Soy and Ginger Marinated Grilled Asparagus.”
- 1 Tbsp rice vinegar
- 2 tsp low-sodium soy sauce or tamari
- 3 tsp sesame oil divided
- 1 tsp maple syrup
- 1 tsp miso paste
- 1 tsp tahini
- 1 tsp minced garlic
- 1 tsp grated gingeroot
- 1/4 tsp dried rep pepper flakes
- 1 lb bunch asparagus washed, dried, woody ends removed
- 1 Tbsp canola oil
- 8 large sea scallops like Hokkaido see tip
- Pinch salt
- Pinch black pepper
- 1 Tbsp black sesame seeds
- In glass jar with fitted lid, combine vinegar, soy sauce, 1 tsp sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
- Preheat oven to 425 F. Line baking sheet with parchment paper. Lay asparagus on baking sheet, drizzle with remaining 2 tsp sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
- In skillet, heat canola oil on medium-high. Season scallops with salt and pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on other side. Add spoonful of dressing to pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat it thoroughly. Sprinkle with sesame seeds and serve alongside scallops.
