Seared Scallop With Asparagus Cream

Seared Scallop With Asparagus Cream

Seared Scallop With Asparagus Cream

45 minutes

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Details
  • Serving Size:   1
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tablespoon cooking
  • 3 scallops
  • 1 tomato, skinned, seeded and finely diced
  • 50 gm asparagus, chopped and poached
  • 20 gm whipping cream
  • 200 milliliters chicken stock
  • 50 milliliters white wine
  • 1/2 salt
  • a dash of ground white pepper
  • 1 sheet nori (seaweed), toasted and ground
Instructions

Combine asparagus, cream sauce ingredients and bring to boil for 1 hour until sauce is reduced. Process in a blender and strain.

Heat oil and sear scallops on both sides until golden brown.

Pour some of the asparagus cream sauce on a serving plate. Arrange the seared scallops on top and sprinkle diced tomato over.

Garnish with ground nori.

Chefs Notes

Store excess ground nori in a clean airtight container for future use.

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