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Sautéed Sea Scallops w/Asparagus Ragout

Source of Recipe

Chef Michael J. Pivoney


List of Ingredients

1 cup chicken stock
6 baby leeks, trimmed and rinsed in warm water
1 lb. morel mushrooms, stems trimmed and washed in four cups of warm water with 1 tablespoon
white vinegar, then placed on a paper towel-lined plate.
1 bunch white asparagus, sliced on the bias.

24 fresh sea scallops, cleaned
1 Tbsp. canola oil

3 Tbsp. butter
salt and pepper





Recipe

To Prepare The Ragout:

In a medium sauce pan, bring the chicken stock to a boil seasoning lightly with salt and pepper. Add the baby leeks and mushrooms and cook over high heat for approximately one minute. Add the asparagus and cook for about 45 seconds. Set aside and cover to keep warm.

To Prepare The Scallops:

Lightly season the scallops on both sides with salt and pepper. In a hot pan with one tablespoon of canola oil, saute the scallops on one side until golden brown; turn the scallops and turn off the heat. Allow the scallops to continue to cook over residual heat for approximately two minutes.

To Finish:

Using a slotted spoon, remove the leeks, mushrooms and asparagus from the chicken stock. Spoon in equal portions into six shallow bowls. Top each serving with four scallops.

In the remaining chicken stock, whisk-in butter over medium heat. Ladle 6 tablespoons of the stock over each serving.

SERVES 6