• Ingredients: 30
  • Serves: 2

Seared scallops and asparagus with asian cream sauce with unsalted butter, chopped fresh chives.

Ingredients

  • 1 tbsp. unsalted butter
  • 1 tbsp. chopped fresh chives

Sauce

Fish

  • 2 large carrots, cut into 2-inch-long matchstick-size strips
  • 6 to 8 oz. fresh shiitake mushrooms, stemmed, caps thinly sliced
  • 6 green onions, cut into 2-inch-long matchstick-size strips

For hens:

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes.

    For this step you will need

  2. Step 2 Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain.
  3. Step 3 Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes.

    For this step you will need

  4. Step 4 Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates.

    For this step you will need

Nutrition information

Calories 489 Carbohydrates 23 g (8%)
Fat 25 g (39%) Protein 20 g (40%)
Saturated Fat 15 g (77%) Sodium 521 mg (22%)
Polyunsaturated Fat 1 g Fiber 4 g (15%)
Monounsaturated Fat 7 g Cholesterol 112 mg (37%)