Tuesday, May 3, 2011

Thai-Style Scallops and Asparagus

Scallops plus asparagus and Thai flavors was all I needed to know. I saw this dish in the food section on The New York Times site last week, and it immediately became a part of our weekend dining plans. With the current fling I’m having with asparagus and scallops’ unwavering appeal, this meal was sure to be a hit. That being said, I made some minor changes to the suggested preparations. First, Kurt and I both prefer for large scallops to be seared. While we agree on that point, Kurt also feels that sauce should never cover scallops once they’re seared because tampering with that seared bit of crust on the surface should be illegal. So, rather than cooking the scallops in the sauce as was recommended, I seared them separately and set them on top of the asparagus and sauce for serving. Another change I made was simply due to laziness. I didn’t feel the need to make fish stock for a mere one-third cup, so I used water and added a little fish sauce instead. Last, since I have a cute, little kaffir lime tree growing in a container on my front porch, I grabbed a few leaves from it to slice thinly for garnishing.

I made the curry paste mostly as directed by the recipe. Shallots, cores of lemon grass bulbs, ginger, garlic, anchovy paste, coriander, lime juice, and lime zest were mixed in a food processor. Oil was heated in a saute pan, and the curry paste was added. Asparagus, and I used more than suggested because I couldn’t help myself, was cut into small pieces and added to the curry paste. Then, I added water and fish sauce instead of fish stock, more coconut milk than suggested because I used more asparagus than suggested, and sriracha, and allowed the asparagus and sauce to simmer. Meanwhile, I seared the scallops in a separate pan, and all the while jasmine rice was steaming. The rice was served on the side, and the scallops were set on top of the asparagus and sauce making sure that nothing sauce-like came in contact with the top of the scallops.

The spiciness level can be determined by the amount of sriracha added, and I boosted it just a bit, but I didn’t want to overshadow the flavor of the scallops. The simple curry paste was a breeze to make, and I’m now certain I need a mortar and pestle. It was such a small amount to pulverize, it took longer to make the paste in a small food processor, with several stops to stir, than it would have by hand. Still, it made a flavorful sauce for this fresh, spring-like dish.



26 comments:

  1. Love, love, LOVE this flavor combination. Scallop (and shrimp too) goes so well with asparagus. With coconut milk and the Thai flavor, this dish just slays me -- in a good way.

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  2. This looks wonderful, I just bought asparagus today and have the scallops already. I keep looking for scallop recipes, and this looks like the ticket. Thanks for sharing the recipe, I will let you know how it comes out.
    Suzi

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  3. Oh, I really need to make this! Asparagus and scallops, two of my favorite things in the known universe.... and Sciracha sauce takes third place.

    great post!

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  4. Going to a thai restaurant was always a treat with my kids! I miss this outing and need to make thai food at home like you; this curry looks like it tasted better than any one's at a restaurant~

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  5. I have a similar recipe by Nigella that I'm looking forward to trying out. I love scallops, but I've never actually made them at home.
    *kisses* HH

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  6. So scrumptious looking! Those are flavors I love.

    Cheers,

    Rosa

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  7. This is just beautiful, I absolutely love Thai flavours and scallops and asparagus. What more could I want, thanks for sharing Lisa :)

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  8. These look SO delicious. and your pictures look fab too! the detail & colors are wonderful.
    I had some delicious scallops last night for dinner as well...now I want to try this out for sure!

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  9. Oh, how delicious this looks with two of my favorite ingredients...scallops and asparagus! A lovely photo.
    ronelle

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  10. Thai food is my weakness, I could literally eat it everyday without getting bored. Love what you did with this scallops Lisa. Very appetizing.

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  11. Kurt is absolutely right about not disturbing the crust. This dish looks phenomenal! Scallops are a favorite of mine as well. Love the trick that you did for fish stock. Good one!

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  12. Can I ask how small your kaffir lime tree is? I'd love to grow one, but my yard is teeny tiny. So, I'm wondering how small of a one I can really get away with. ;)

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  13. what an excellent combination of flavours. I am so going to try this out in my kitchen soon

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  14. I agree completely with Kurt...leave that searing alone. Thai food is fabulous and I loved seeing how you incorporated it into this dish, Lisa.

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  15. Carolyn: I bought the tree last fall, and it was about six to eight inches tall with just a few leaves. It might be twice as big now, and I have it in a pot that it can grow into. As it gets bigger, I'll feel less guilty about stealing its leaves!

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  16. A terrific preparation of scallops, love the Thai flavors, the curry paste sounds excellent.

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  17. Lisa, what a nice dish with scallops, I love Thai spices...perfect together with asparagus. Have a great weekend ahead :-)

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  18. I'm hooked with asparagus too! And been cooking them quite the same way - esp the pairing with seafood e.g. scallops, fish, shrimps

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  19. I just passed the Versatile Blogger Award on to you! Please stop by my site to see details and pass it on to others. =] http://www.freespiriteater.com/2011/05/food-blog-award-and-giveaway.html

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  20. Such a gorgeous recipe, I would love to cook scallops more often!

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  21. coriander, lime, and coconut milk--a combination that never disappoints. lovely dish, lisa--very posh, but not too posh. :)

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  22. Hehe now I've never thought that much about the seared part of the scallop but I do see what he means about tampering with that lovely crisp edge!

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  23. It looks gorgeous! Lovely flavours and love the crust on the scallops!

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  24. Gorgeous flavors for 2 beautiful foods, both local to Nantes: scallops and asparagus. And oooh I have such a terrible time getting that perfect crispy outside to my scallops. Yours are fabulous!

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  25. I am sending this to my mother in law. I was at her house this weekend and did not realize until we went out for MD Dinner she loves scallops so much. I can see her making this for herself of me making it for her next trip out to Long Island.

    Hope you are doing well. I pop over, but find I have little time to say much these days! I will be in Austin in July :)

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  26. Two of my favorite ingredients in one dish! So beautiful :)

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