Scallops and asparagus with garlic aioli and caviar

By • April 13, 2010 • 0 Comments


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Author Notes: Again, no photo because I haven't made this since last summer, but it's a favorite for a luxurious dinner. Scallops are so good, and so pricy, that I don't want to do much to them; the garlic aiolo provides the perfect note to offset the sweetness of the scallops, and a squeeze of lemon over the whole thing cuts the richness just enough.Kayb

Serves 4

Scallops and asparagus

  • 1 pound asparagus spears, trimmed
  • 1 pound scallops, dried and muscle trimmed away
  • 3 tablespoons olive oil
  • salt and pepper
  • 2 lemons, quartered

Garlic aioli with caviar

  • 3 egg yolks
  • juice of one lemon
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 ounce caviar
  1. Preheat broiler and line a baking sheet with foil. Drizzle half of olive oil on foil; add asparagus and scallops, drizzle with the remaining oil, and sprinkle with salt and pepper. Broil with rack at middle height for three minutes; flip scallops, turn asparagus, and broil for 2-3 more.
  2. In a blender, whiz together egg yolks, minced garlic and lemon juice. Add olive oil in a thin stream with blender running. If it's too thick, add more lemon juice.
  3. Arrange scallops and asparagus on plates and drizzle with garlic aioli. Top each scallop with a dab of caviar. Serve with lemon wedges alongside, and your favorite crisp white wine.

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