Sea Scallops With Baby Asperagus In Chili-cream Sa... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A light, creamy, exotic scallop appetizer. Ingredients:
scallops and baby asperagus with chili-cream sauce |
1 1/2 lbs sea scallops |
2 lbs. slender asparagus spears |
2 t. sugar |
sea salt |
chili-cream sauce |
6 t. lite mayonnaise (hellman’s or best foods is my favorite.) |
1 t. water |
juice of 1/2 lime |
2 t. thai sweet chili sauce |
1 t. red jalapeno hot sauce, like el tapatio |
Directions:
1. Thirty minutes before serving, rinse scallops and drain. Place them together flat on 2 thicknesses of paper towels. Sprinkle with salt. Cover with 2 paper towels. Take your heaviest skillet and press down. Leave it on the scallops as a weight to pull the moisture into the paper towels.
2. Rinse asparagus and break to remove the tough bottoms of the spears. In a microwavable container add sugar and 1 t. salt. Add asparagus spears and cover with hot water. Nuke 4 minutes or until the spears are crisp tender. Drain
3. Combine sauce ingredients. Adjust the ingredients as necessary. Different brands of mayo and chili sauce have different levels of sweetness and spiciness.
4. Preheat oven to 350 degrees. Cover the bottom of a large baking dish with asparagus spears. Top with scallops. Cover with the sauce. Bake until sauce is bubbly about 15-20 minutes. The sauce won’t brown so don’t allow it to become too dry as it will dry out the scallops.
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