Scallops and Asparagus

I like both scallops and asparagus but am not a huge fan of either. Michael Ruhlman’s preparation, though, sold me on the greatness of both ingredients.

The texture of the asparagus purée (with a bit of added lime juice and a knob of butter) was perfect, and a fine mesh strainer wasn’t necessary. In fact when I started trying to strain it, I was just getting pale green asparagus juice (a food mill might have worked, though). The sharpness of lime and asparagus contrasted perfectly with the rich flavor of the scallops (which I seared in a combination of butter and olive oil). After removing the scallops, I used the same pan to briefly sautee the reserved, unpureed asparagus. 

Sarah loved this as well and had been looking forward to my making it. It’s definitely repeatable and can be ready in about 15 minutes.