After reading Mark Bittman's recent article, "A Dozen Simple Ways to Serve Scallops," I decided to give it a try. And then I decided to not cook them any of the 12 ways he suggested. I also failed to follow his advice about which kind to buy since my Whole Foods only carried previously frozen and then thawed scallops. They were still tasty though. And trying to balance out the buttery sauce I used for the scallops, I wanted a simple, healthy side and went for asparagus. But then I added a bunch of cheese. And a large piece of bread. Oh well.
For the asparagus:
One bunch of asparagus
1 garlic clove, minced
1 tbsp olive oil
Squeeze of lemon
Salt and pepper to taste
Crumbled goat cheese (optional)
Pre-heat oven to 350. Toss asparagus with olive oil, garlic and salt and pepper in a 9x13 baking dish. Roast for about 15 minutes (could be less or more depending on your preference). Sprinkle with a few squeezes of fresh lemon juice. Top with crumbled goat cheese (parmesan would be good, too).
For the Scallops:
3/4 lb. scallops
4 tbsp. butter
1 lemon - the juice from half for the butter sauce and wedges for serving
Salt and pepper
In large frying pan, heat butter over medium heat. Cook until butter browns, stirring frequently, about 6 minutes. Pour browned butter into a bowl, add a pinch of salt and pepper and the juice of half a lemon. Cover bowl to keep it warm. Slice scallops in half horizontally and generously salt and pepper both sides. Use same pan you used to brown the butter and heat on high (I chose level 5 out of 7 on my crappy electric stove top). Sear the scallops for about a minute on each side so there is a nice golden brown layer. I did it in two batches. Plate the scallops and drizzle with browned butter sauce - be generous so you can sop up the extra with bread.