SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS
Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Snap off the tough stem ends from the asparagus spears.
- Cut the tips, each about 2 inches long, off 4 spears.
- Set the tips aside.
- Chop the remaining asparagus into 1-inch pieces.
- Bring a large pot two-thirds full of generously salted water to a boil over high heat.
- Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
- Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
- When the asparagus is cool, drain and set aside.
- In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
- When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
- Add the chopped asparagus and cook, stirring, about 5 minutes.
- Season with salt and pepper, and stir in the cream and stock.
- Bring to a boil and cook for 5 minutes.
- Stir in the spinach and cook for 2 minutes more.
- Transfer the soup to a blender and puree until smooth, about 2 minutes.
- Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
- Season the scallops with salt and pepper.
- In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
- When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
- Divide the scallops among 2 warmed soup bowls.
- Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
- Taste the soup and adjust the seasonings with salt and pepper.
- Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
Nutrition Facts : Calories 785.7, Fat 69.6, SaturatedFat 42.6, Cholesterol 246.4, Sodium 370.3, Carbohydrate 24.4, Fiber 5.2, Sugar 5.1, Protein 22.3
CREAM OF FRESH ASPARAGUS SOUP II
There's nothing like fresh asparagus when it's in season - take advantage!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g
CREAM OF ASPARAGUS SOUP
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)
This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Categories Soup/Stew Milk/Cream Blender Vegetable Quick & Easy Lunch Asparagus Spring Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Easter Vegetarian
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
- Cut stalks and all remaining asparagus into 1/2-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
- Add lemon juice and garnish with asparagus tips.
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