Asparagus

Scallops and asparagus with garlic aioli and caviar

by:
April 13, 2010
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
Ingredients
  • 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
In This Recipe
Directions
  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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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!