If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it's a beautiful and sophisticated combination that's easy to make and enjoy.
Ingredients
- 1 Tbsp (15 mL) rice vinegar
- 2 tsp (10 mL) low-sodium soy sauce or tamari
- 3 tsp (15 mL) sesame oil, divided
- 1 tsp (5 mL) maple syrup
- 1 tsp (5 mL) miso paste
- 1 tsp (5 mL) tahini
- 1 tsp (5 mL) minced garlic
- 1 tsp (5 mL) grated gingerroot
- 1/4 tsp (1 mL) dried red pepper flakes
- 1 lb (453 g) bunch asparagus, washed, dried, woody ends removed
- 1 Tbsp (15 mL) canola oil
- 8 large sea scallops, such as Hokkaido
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp (15 mL) black sesame seeds
Instructions
In glass jar with fitted lid, combine vinegar, soy sauce, 1 tsp (5 mL) sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper. Lay asparagus on baking sheet and drizzle with remaining 2 tsp (10 mL) sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
In skillet, heat canola oil on medium-high. Season scallops with salt and freshly ground black pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on the other side. Add a spoonful of dressing to the pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat thoroughly. Sprinkle with sesame seeds and serve alongside scallops.
Tip: For the best sear, make sure your scallops are thoroughly patted dry before they hit the pan — any surface moisture will steam them instead of searing them, and you'll miss that gorgeous golden crust.
Serves 2
By Helena McMurdo