8 sea scallops
dill
butter
cooking olive oil (NOT extra virgin)
lemon
napa sauvignon
asparagus
in a big pot bring water to a boil
heat, in a heavy skillet over medium high heat, 1 tbsp of oil
when the oil starts to smoke a bit carefully place the scallops in
dust eat scallop with some pepper (white if you have it)
flip scallops when they're golden brown, about 2-3 minutes
plate scallops when cooked on both sides (they become slightly translucent compared to their regular color, you can see the cooked/raw border while they're cooking)
pour 1/4 cup of wine in the pan to deglaze it
add 3 tablespoons of butter, start reducing
squeeze about 1/4 of a lemon into the butter/wine. at this point you might want to taste for flavor balance, lemon can easily be overdone.
add in a few pinches of finely chopped dill into the butter just before serving
spoon some butter over each scallop.
blanche asparagus in the water (cook for 3 minutes at a rolling boil then transfer to ice water to stop cooking immediately)
dill
butter
cooking olive oil (NOT extra virgin)
lemon
napa sauvignon
asparagus
in a big pot bring water to a boil
heat, in a heavy skillet over medium high heat, 1 tbsp of oil
when the oil starts to smoke a bit carefully place the scallops in
dust eat scallop with some pepper (white if you have it)
flip scallops when they're golden brown, about 2-3 minutes
plate scallops when cooked on both sides (they become slightly translucent compared to their regular color, you can see the cooked/raw border while they're cooking)
pour 1/4 cup of wine in the pan to deglaze it
add 3 tablespoons of butter, start reducing
squeeze about 1/4 of a lemon into the butter/wine. at this point you might want to taste for flavor balance, lemon can easily be overdone.
add in a few pinches of finely chopped dill into the butter just before serving
spoon some butter over each scallop.
blanche asparagus in the water (cook for 3 minutes at a rolling boil then transfer to ice water to stop cooking immediately)
