Seared Sea Scallops with Asparagus & Morels

By: Chef Michael Leviton

Details

Servings: 4

Ingredients

  • 4 jumbo sea scallops (about 12 ounces total)
  • 6 stalks of jumbo asparagus, peeled from 1 inch beneath the tip to the base
  • 3/4 pound morel mushrooms, stems and any excess dirt & water removed
  • 10 tablespoons butter
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon extra virgin olive oil
  • aged balsamic vinegar (about 1 tablespoon)
For the gremolata
  • 1 bunch parsley
  • 2 tablespoons lemon zest
  • 2 large cloves garlic

Directions

For the gremolata
  1. Finely chop the parsley, lemon zest and garlic. Combine all of these ingredients and mix well.
For the brown butter
  1. Place 4 ounces (8 tablespoons or one stick) of butter in a small saucepan and place over medium heat. Cook until the butter begins to separate and the solids begin to turn light brown in color.
  2. Remove from heat. Carefully add the lemon juice and stand back. Reserve.
For the asparagus
  1. Heat an oven to 500 degrees.
  2. Slice the asparagus spears on the bias into pieces about 1 1/2 inches long. The bottom 1 1/2 inch should not be used. Season with salt and freshly ground pepper, and toss with 1 tablespoon extra virgin olive oil to coat well. Spread the asparagus on a sheet pan lined with parchment paper and roast for 5 minutes. Remove from the oven and reserve.
For the morels
  1. Remove excess dirt by rinsing the morels 5 times with water. Let the morels dry by laying them onto a sheet pan lined with damp towels.
  2. Cut the morels into halves or quarters lengthwise, depending on size. Season with salt and freshly ground pepper. Spread the morels on a sheet pan lined with parchment paper and roast for 7 minutes. Remove from the oven and reserve.
For the scallops
  1. Heat a medium sauté pan over high heat. Season the scallops with salt and pepper (both sides please). When the pan begins to smoke, add the canola oil and then the scallops.
  2. After about 30 seconds, carefully rotate the scallops 90 degrees. This will give them a better, more even sear. Cook for another minute or so. Flip the scallops over and cook for another minute or two until they are nicely seared.
  3. Add 1 tablespoon of butter, and quickly and carefully baste the scallops with the fat in the pan. Remove the scallops from the pan and blot dry on a paper towel.
  4. Meanwhile, heat another sauté pan over high heat. Add the last 1 tablespoon of butter and then the asparagus and morels. Cook until the vegetables are hot and then add 1 tablespoon of gremolata and adjust the seasoning with salt and pepper. Remove from heat.
To serve
  1. Divide the mushrooms and asparagus into 4 piles and place one in the center of each of 4 plates. Top with a scallop.
  2. Drizzle a little of the brown butter around the mounds and then drizzle some of the aged balsamic vinegar onto the brown butter. Enjoy.

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