Related links:
|
Serves 4
VINAIGRETTE
| 1 | tablespoon sherry vinegar |
| Salt and pepper, to taste | |
| 2 | tablespoons olive oil |
| 2 | tablespoons canola oil |
| 1 | tablespoon chopped mixed fresh herbs |
2. Stir in the herbs.
SCALLOPS
| 7 | tablespoons olive oil |
| 1/2 | pound sugar snap peas |
| 1/2 | pound fresh asparagus, trimmed and cut into 2-inch lengths |
| 1 | pound (about 12) sea scallops |
| Salt and pepper, to taste | |
| 3 | tablespoons unsalted butter, cut into 12 pieces |
1. In a skillet, heat 4 tablespoons of the olive oil until hot. Add the sugar snaps and asparagus and cook, stirring, for 4 minutes or until tender. Transfer to a bowl. Add enough of the vinaigrette to moisten them.
2. Sprinkle the scallops with salt and pepper. In the skillet, heat the remaining 3 tablespoons oil over medium-high heat. Set the scallops in the pan, top each with a piece of butter, and cook without disturbing for 3 minutes. Turn and cook the other side until golden.
3. Arrange the sugar snaps and asparagus on each of 4 plates, top each with 3 scallops, and sprinkle with a little salt and pepper. Adapted from " The Young Man & the Sea " 
© Copyright 2010 Globe Newspaper Company.
