When scallops got a restaurant style makeover…
If I see scallops on the menu while dining in any restaurant, I would literally ignore all the other dishes. I love scallops and adore the tender and rich meat it has. I have had scallops many times at many restaurants, since then I’ve been wanting to cook scallops in my kitchen. Last weekend, I bought fresh jumbo scallops and wished to give a restaurant style makeover to those scallops.
Yesterday, we did the first grilling of this season. It’s officially spring, but for the past couple of days the weather made us feel that summer is already here. Seeing the beautiful hot weather, first thought we had was to start grilling. We grilled all night and spent many hours in our backyard, enjoying the weather and delicious grilled dinner.
I grilled scallops and made a sauce to serve with them. For making the sauce, I first grilled asparagus and pureed it. Then made a creamy sauce infused with saffron strands. After having these scallops, I felt like restaurant style food can be made at home with much ease and with great taste. This could easily steal the hearts of anyone.
Grilled Sesame Scallops in Creamy Asparagus Saffron Sauce
Ingredients:
- Scallops, jumbo- 6
- Sesame seeds, black- 2 tbsp
- Ground pepper- 1/4 tsp
- Salt- to taste
- Olive oil- 1 1/2 tbsp
- Butter- 1/2 tbsp
- Lemon juice- 1 tsp
For making Creamy Asparagus Saffron Sauce:
- Butter- 1 tbsp
- Asparagus grilled with little ground pepper- 6
- Water- 1/4 cup + 1/4 cup more
- Chicken bouillon cube 0r use 3 tbsp chicken stock- 1/4 of the cube
- Half and half cream- 1/4 cup
- Saffron, strands- 6 strands
Instruction
- Season the scallops with sesame seeds, ground pepper, salt and olive oil, keep aside for 3 minutes.
- Have your grill ready, grease the grill with non-stick cooking spray. Otherwise scallops will stick to the grill.
- Place the scallops on the grill.
- When it starts to turn golden color, place small slices of butter over each scallops.
- Grill till both the sides of the scallops have turned light golden in color, about 4 minutes.
- Drizze lemon juice over them.
- Grill for a few more seconds.
- Don’t over grill the scallops as it will turn hard.
- Remove from the grill and keep aside.
Making the sauce:
- Grill the asparagus sprinkled with little ground pepper and olive oil, don’t burn the asparagus.
- Puree the asparagus with 1/4 cup water to smooth paste.
- In a small bowl, combine the cream and saffron strands, keep aside.
- Heat a non-stick pan over medium heat, add butter and let it melt.
- Pour the pureed asparagus and saute for a minute.
- Add the chicken cube and 1/4 cup more water, combine well.
- When the sauce starts to bubble, add the cream along with the saffron strands.
- Cook for a minute and let the sauce become thick.
- Remove from the heat.
Serving:
- On a clean plate, pour 2 tbsp of the sauce, place the grilled sesame scallops over it and sprinkle little sesame seeds over the scallops.
- Place lemon wedges on the sides.
Tips:
- If you don’t have grill: cook the scallops in a non-stick cooking pan.
- Scallops, jumbo- 6
- Sesame seeds, black- 2 tbsp
- Ground pepper- ¼ tsp
- Salt- to taste
- Olive oil- 1½ tbsp
- Butter- ½ tbsp
- Lemon juice- 1 tsp
- Butter- 1 tbsp
- Asparagus grilled with little ground pepper- 6
- Water- ¼ cup + ¼ cup more
- Chicken bouillon cube 0r use 3 tbsp chicken stock- ¼ of the cube
- Half and half cream- ¼ cup
- Saffron, strands- 6 strands
- Season the scallops with sesame seeds, ground pepper, salt and olive oil, keep aside for 3 minutes.
- Have your grill ready, grease the grill with non-stick cooking spray. Otherwise scallops will stick to the grill.
- Place the scallops on the grill.
- When it starts to turn golden color, place small slices of butter over each scallops.
- Grill till both the sides of the scallops have turned light golden in color, about 4 minutes.
- Drizze lemon juice over them.
- Grill for a few more seconds.
- Don't over grill the scallops as it will turn hard.
- Remove from the grill and keep aside.
- Grill the asparagus sprinkled with little ground pepper and olive oil, don't burn the asparagus.
- Puree the asparagus with ¼ cup water to smooth paste.
- In a small bowl, combine the cream and saffron strands, keep aside.
- Heat a non-stick pan over medium heat, add butter and let it melt.
- Pour the pureed asparagus and saute for a minute.
- Add the chicken cube and ¼ cup more water, combine well.
- When the sauce starts to bubble, add the cream along with the saffron strands.
- Cook for a minute and let the sauce become thick.
- Remove from the heat.
- On a clean plate, pour 2 tbsp of the sauce, place the grilled sesame scallops over it and sprinkle little sesame seeds over the scallops.
- Place lemon wedges on the sides.
