SCALLOPS AND ASPARAGUS
INGREDIENTS
2 large leeks, washed well to remove any dirt and sliced into 1/4 inch rings
1 large bunch of asparagus, washed, woody stem removed and cut into 3 inch pieces
6 sliced of bacon, diced
12 large scallops, feet removed
1 tablespoon of grape seed oil
1/4 cup of loosely packed flat leaf parsley, finely chopped
1/4 cup of loosely packed mint leaves, finely chopped
1 tablespoon of sherry vinegar or lemon juice
Extra-virgin olive oil
Tastic spice original*
DIRECTIONS
- Heat a medium non-stick sauté pan over medium heat. Cook bacon until crispy.
- Using a slotted spoon, remove bacon from pan and drain all but 1 tbsp of grease.
- Reheat pan and add asparagus and leeks. Cook until tender, about 4-5 mins. Turn off flame and add in sherry vinegar. Adjust seasoning with Tastic as needed and set aside.
- Meanwhile heat a second frying pan over medium high heat. Thoroughly dry the scallops and remove the opaque looking muscle that can often be found on the side of each scallop called the “foot”. Season well with Tastic spice and once the pan is hot add the grape seed oil. Carefully place the scallops into the pan, taking care that they don’t touch or over crowd the pan and allow them to sear without moving them for 2 to 3 minutes. Turn the scallops and allow to sear on the second side.
- Fold herbs into vegetables and put in serving bowl. Top with seared scallops and serve. Optional: Drizzle with olive oil.
* Tastic Spice is available HERE
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