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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
Scallops and asparagus
pound asparagus spears, trimmed
pound scallops, dried and muscle trimmed away
tablespoons olive oil
salt and pepper
Garlic aioli with caviar
juice of one lemon
cup extra virgin olive oil
cloves garlic, minced
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Scallops