Serves 4 People


  • 12 Large Scallops, patted dry
  • 1 Bunch Jumbo Asparagus
  • 1 TB Pickled Ginger (finely chop, can find in any grocery store)
  • 4 Large Scallions Cleaned
  • 2 TB Butter
  • 2 TB Olive Oil
  • 1 TB Lemon Juice

For Asparagus Puree

Bring a pot of salted water to the boil. Place a bowl of iced water to the side. Cut the wooden stems of the asparagus and discard, then peel the ends as well. Tie the asparagus in a bunch with kitchen twine
so that it’s easier to remove from the water when it’s cooked. Once the water is boiling, add the asparagus bundle to the water and cook until tender, about 3 minutes. Move the asparagus to the ice water bath, reserving some of the cooking liquid. Once thoroughly chilled, pat the asparagus dry and cut eight of the stalks into smaller bite-sized pieces and set aside. Add the rest of the asparagus in a blender with a few tablespoons of cooking water that was reserved. Blend thoroughly. The finished product should look nice and green, with a smooth consistency. Add more liquid if it’s too thick. Taste and adjust seasoning with salt and pepper.

Cooking Scallops

Pat the scallops dry with a paper towel and lightly salt and pepper. Heat a hard bottom pan on high heat. Add a touch of olive oil. Once the oil is hot, add the scallops and turn the heat to medium. Add 1 tablespoon of butter and cook just under 2 minutes. Flip and cook the other side for an additional 2 minutes. Remove from pan and allow to rest for 1 minute.

In the same pan that the scallops were cooked in, add the pickled ginger, scallions, reserved cooked asparagus tips, lemon juice, and remaining butter. Heat through. Spoon the puree onto the plate and add the scallops on top. Spoon the asparagus-ginger mixture on top of the scallops. Enjoy!