As I am trying to eat more healthy and clean I love coming up with new, easy and delicious recipes! I wanted to cook some scallops because truth be told I have never cooked them before. And after this I probably never will again they were $20 a pound at my grocery store!
Yep my exact reaction expect with a few expletives thrown around. However I gritted my teeth and made the purchase because its my dad’s birthday and he loves seafood. I knew I wanted to make a healthy purée (A purée is cooked food that has been ground, pressed, or blended to the consistency of a soft creamy paste or thick liquid). I automatically thought of asparagus and spinach because #1 I love both and #2 I knew they would produce a beautiful green color and a great taste to accompany the scallops.
Here’s what you’ll need:
- 1 bunch of asparagus (about 15 stalks)
- 1 cup of fresh spinach
- small onion
- vegetable stock
- cooking oil (I used olive oil for the purée and roasted walnut oil for the scallops)
- 2 cloves of garlic (minced)
To start you take about a tablespoon of olive oil and your small onion (sliced into pieces) and heat in a shallow saucepan on low heat for about 5-10 minutes (until onion is soft and translucent).
I then took my asparagus and cut in 1/4 pieces. Throw into saucepan along with the vegetable stock. Turn up heat to medium and let cook until asparagus is tender (about 5-7 minutes). I then threw in the spinach and only let cook for about a minute in the pot. Remove pot from heat and transfer the mixture to a blender.
I transfer my purée back into the pot and began to start making my scallops.
For this time I only seasoned my scallops with salt & pepper before I seared them because the purée has enough flavor and taste to balance with the scallops.
Along with some butter (I always use grass-fed) I decided to use some roasted walnut oil to cook my scallops in.
Heat the butter and 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.
I plated the meal with drizzling a bit of the spinach & asparagus purée and placing a few scallops on the plate and garnishing with watercress.
My dad loved the purée he wanted a lot so I served him a bit more.
Healthy. Delicious. Effortless. Isn’t that what you want in a great meal?