Scallops and Asparagus in Saffron Cream Sauce

The dirty little secret is that this dish is quick and easy.  I try to keep a few Individually Quick Frozen sea scallops in the freezer.  You can pop them in the microwave and carefully defrost them (about 30 seconds on Defrost).

Saffron Cream Sauce

You can find the recipe for the Saffron Cream Sauce here.

Ingredients

2 Sea Scallops per person
3-4 Asparagus spears per person
Salt and Pepper
Flour for dusting

Method

Preheat the oven to 350F.

Saute the asparagus in olive oil over medium heat until al dente.  It is important that the spears still be still.  Asparagus with the stiffness of a wet noodle kills the visual appeal.

Using a sharp knife, cut a crosshatch pattern into the top of each scallop. The cuts should be about 1.8 inch deep and 1/8 inch apart. Dredge the top and bottom of each scallop in flour and shake off the excess.

Sautee the scallops lightly on both sides to a golden brown.  Do the top side first.  Remember that you only need to worry about how the top side looks. After searing both sides, pop the scallops into the oven for 3 minutes so that the insides of the scallops cook.

Assembly

Spoon some of the Saffron Cream Sauce onto the plate, making sure to include a few mushrooms.  Place the scallops on the plate. Rest the Asparagus between and across the scallops. Garnish each scallop with a small dill or parsley sprig.