Scallops, White Asparagus and White Wine Foam
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
3
- Ingredients
- 3 Tbsps extra virgin olive oil (divided)
- 24 ozs Scallop (blotted dry on paper towels)
- ¾ tsp salt
- ½ tsp coarse freshly ground Black pepper
- 24 ozs fresh, white Asparagus (tough woody ends snapped off)
- 1 Tbsp unsalted butter
- 0.333 cup minced shallots
- ¾ cup dry white wine
Preparation steps
1.
Heat 2 tablespoons of the oil until very hot in a large, heavy skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Sear the scallops until brown and just opaque in center, about 1 1/2 minutes per side. Scoop onto a serving platter and set aside. Save the pan and scallop juices.
2.
Bring 2 quarts water to a boil in a saucepan or pot, add the asparagus, and cook for about 5 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again.
3.
Reheat the skillet until hot, add the remaining tablespoon of oil and butter, and heat until the foam begins to subside. Add the shallots to the sauce and sauté over medium heat until softened, about 3 to 5 minutes. Pour in the wine and increase the heat slightly. Cook for about 5 minutes, stirring occasionally, to reduce the liquid then set aside to cool slightly.
4.
Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.
5.
Pour the white wine foam liquid mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling.
6.
Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. Add the asparagus to the serving platter and dispense the white wine foam as needed over the platted scallops and asparagus by pressing on the lever. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.
7.
When the canister is empty, simply discharge any remaining pressure in a sink or wastepaper basket and unscrew the top. The small brush that is included is useful for cleaning the tips. Do not put dispensers in a commercial dishwasher.
