Sesame Scallops in Creamy Asparagus Saffron Sauce
- Scallops, jumbo- 6
- Sesame seeds, black- 2 tbsp
- Ground pepper- ¼ tsp
- Salt- to taste
- Olive oil- 1½ tbsp
- Butter- ½ tbsp
- Lemon juice- 1 tsp
- Butter- 1 tbsp
- Asparagus grilled with little ground pepper- 6
- Water- ¼ cup + ¼ cup more
- Chicken bouillon cube 0r use 3 tbsp chicken stock- ¼ of the cube
- Half and half cream- ¼ cup
- Saffron, strands- 6 strands
- Season the scallops with sesame seeds, ground pepper, salt and olive oil, keep aside for 3 minutes.
- Have your grill ready, grease the grill with non-stick cooking spray. Otherwise scallops will stick to the grill.
- Place the scallops on the grill.
- When it starts to turn golden color, place small slices of butter over each scallops.
- Grill till both the sides of the scallops have turned light golden in color, about 4 minutes.
- Drizze lemon juice over them.
- Grill for a few more seconds.
- Don't over grill the scallops as it will turn hard.
- Remove from the grill and keep aside.
- Grill the asparagus sprinkled with little ground pepper and olive oil, don't burn the asparagus.
- Puree the asparagus with ¼ cup water to smooth paste.
- In a small bowl, combine the cream and saffron strands, keep aside.
- Heat a non-stick pan over medium heat, add butter and let it melt.
- Pour the pureed asparagus and saute for a minute.
- Add the chicken cube and ¼ cup more water, combine well.
- When the sauce starts to bubble, add the cream along with the saffron strands.
- Cook for a minute and let the sauce become thick.
- Remove from the heat.
- On a clean plate, pour 2 tbsp of the sauce, place the grilled sesame scallops over it and sprinkle little sesame seeds over the scallops.
- Place lemon wedges on the sides.
If you don't have grill: cook the scallops in a non-stick cooking pan.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/sesame-scallops-in-creamy-asparagus-saffron-sauce/
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