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Warm Asparagus Salad with Wild B.C. Scallops, Wild Leek Vinaigrette & Béarnaise Sauce

Early Summer 2017
F2017m3007.jpg
food and drink

BY: Chef Michael Hunter, Antler Restaurant

Buttery rich scallops find a natural counterpoint in asparagus dressed with a tangy vinaigrette. Thick stalks of asparagus are preferable for this recipe.

VINAIGRETTE
3 wild leeks or 2 green onions, trimmed
6 tbsp (90 mL) olive oil
2 tbsp (30 mL) red wine vinegar
Salt and freshly ground pepper to taste

ASPARAGUS
1 lb (500 g) asparagus
1 tbsp (15 mL) olive oil

SCALLOPS
12 sea scallops, size U10
2 tbsp (30 mL) olive oil
¼ cup (60 mL) butter

1 Roughly chop the wild leeks. Blend in a food processor with oil and vinegar until smooth. Season to taste. Reserve.

2 Break woody ends off asparagus and peel halfway up the stalks with a peeler. Heat oil in a skillet over medium heat. Sauté asparagus till tender and beginning to brown, about 3 to 5 minutes. Remove from skillet. Season to taste and keep warm.

3 Preheat a large heavy skillet over high heat. Season scallops lightly with salt and pepper. Heat oil until shimmering. Add scallops and cook on one side until deeply browned, about 2 to 3 minutes. Add butter to skillet and flip scallops. Remove pan from the heat and let scallops cook on second side for 3 minutes or until opaque.

4 Dress asparagus lightly with the vinaigrette and arrange on plates. Top with scallops and spoon over the Béarnaise Sauce (recipe follows).

Serves 6

BÉARNAISE SAUCE

This classic French sauce adds extra luxury to a splendid dish.

1 cup (250 mL) unsalted butter
2 egg yolks
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) water
¾ tsp (4 mL) kosher salt
1 tbsp (15 mL) chopped fresh tarragon leaves
1 tsp (5 mL) fresh lemon juice, or more to taste
Salt and freshly ground pepper

1 Melt butter over medium heat in a small saucepan and cook until the foam subsides, about 5 minutes. Strain the golden butterfat through a fine mesh sieve or coffee filter into a measuring jug, leaving any milk solids behind. You should have ¾ cup (175 mL) clarified butter. Keep warm.

2 Place egg yolks, vinegar, water and salt in a stainless steel bowl. Bring 1 inch (2.5 cm) water to a simmer in a saucepan then reduce heat to low. Place bowl over simmering water, making sure they do not touch. Whisk the yolks mixture until doubled in volume and slightly thickened, about 5 to 7 minutes. Remove from heat.

3 Slowly drizzle in the warm clarified butter continuing to whisk until it is all incorporated. Whisk in tarragon and lemon juice. Season to taste. Keep warm in a serving dish until needed. If sauce is too thick, whisk in hot water 1 tsp (5 mL) at a time until it reaches desired consistency.

 

Makes 1 cup (250 mL)

What to Serve

LCBO#:453506
$14.95  
F2017m3007.jpg
food and drink

Warm Asparagus Salad with Wild B.C. Scallops, Wild Leek Vinaigrette & Béarnaise Sauce

Early Summer 2017

BY: Chef Michael Hunter, Antler Restaurant

Buttery rich scallops find a natural counterpoint in asparagus dressed with a tangy vinaigrette. Thick stalks of asparagus are preferable for this recipe.

VINAIGRETTE
3 wild leeks or 2 green onions, trimmed
6 tbsp (90 mL) olive oil
2 tbsp (30 mL) red wine vinegar
Salt and freshly ground pepper to taste

ASPARAGUS
1 lb (500 g) asparagus
1 tbsp (15 mL) olive oil

SCALLOPS
12 sea scallops, size U10
2 tbsp (30 mL) olive oil
¼ cup (60 mL) butter

1 Roughly chop the wild leeks. Blend in a food processor with oil and vinegar until smooth. Season to taste. Reserve.

2 Break woody ends off asparagus and peel halfway up the stalks with a peeler. Heat oil in a skillet over medium heat. Sauté asparagus till tender and beginning to brown, about 3 to 5 minutes. Remove from skillet. Season to taste and keep warm.

3 Preheat a large heavy skillet over high heat. Season scallops lightly with salt and pepper. Heat oil until shimmering. Add scallops and cook on one side until deeply browned, about 2 to 3 minutes. Add butter to skillet and flip scallops. Remove pan from the heat and let scallops cook on second side for 3 minutes or until opaque.

4 Dress asparagus lightly with the vinaigrette and arrange on plates. Top with scallops and spoon over the Béarnaise Sauce (recipe follows).

Serves 6

BÉARNAISE SAUCE

This classic French sauce adds extra luxury to a splendid dish.

1 cup (250 mL) unsalted butter
2 egg yolks
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) water
¾ tsp (4 mL) kosher salt
1 tbsp (15 mL) chopped fresh tarragon leaves
1 tsp (5 mL) fresh lemon juice, or more to taste
Salt and freshly ground pepper

1 Melt butter over medium heat in a small saucepan and cook until the foam subsides, about 5 minutes. Strain the golden butterfat through a fine mesh sieve or coffee filter into a measuring jug, leaving any milk solids behind. You should have ¾ cup (175 mL) clarified butter. Keep warm.

2 Place egg yolks, vinegar, water and salt in a stainless steel bowl. Bring 1 inch (2.5 cm) water to a simmer in a saucepan then reduce heat to low. Place bowl over simmering water, making sure they do not touch. Whisk the yolks mixture until doubled in volume and slightly thickened, about 5 to 7 minutes. Remove from heat.

3 Slowly drizzle in the warm clarified butter continuing to whisk until it is all incorporated. Whisk in tarragon and lemon juice. Season to taste. Keep warm in a serving dish until needed. If sauce is too thick, whisk in hot water 1 tsp (5 mL) at a time until it reaches desired consistency.

 

Makes 1 cup (250 mL)

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