FROM THE KITCHEN OF GLORIA GREENE
Scallop and Asparagus
INGREDIENTS ½ tsp fresh ginger 3 tbsp balsamic vinegar ½ tsp Asian sesame oil 2 tbsp lemon juice 1 tsp of orange juice 6 tbsp olive oil 1 tbsp sesame seeds 2-3 medium navel oranges
1 lb asparagus , cut diagonally lengthwise , 1 ½ inch
1 ½ lb sea scallops , cut horizontally into slices ½ ” thick
Salt and ground pepper to taste
DIRECTIONS
Grate zest to measure 1 tsp of 1 orange into a small bowl
Cut the orange crosswise in half and add 1 tsp of orange juice and 2 tbsp of lemon juice to the bowl
Set aside the remaining half
Cut the oranges crosswise into slices 1 / 4 ” thick . Discard seed , then cut the slices in half . Set aside Fill a saucepan ¾ full of water and bring to a boil
Add asparagus , salt to taste and boil uncovered until tender but crispy , about 5 minutes
Drain and set aside
In a frying pan , warm 1-2 tbsp of the olive oil over high heat
Add ½ of the scallops and sauté , stir occasionally until almost firm to the touch , 2-3 minutes .
Salt and pepper to taste . Transfer to a plate
Cook the remaining scallops in the same way , using the remaining 1 tbsp of olive oil
Return the first batch of scallops to the pan , along with the asparagus and dressing
Warm gently and stir occasionally for about 1 minute
Transfer to a plate and garnish with the orange slices and sesame seeds ( see photo )
Serve warm
If you prefer , you can also substitute thinly sliced green spring onions ( scallions ) or crispy fried slivers of fresh ginger for the sesame seed garnish
Add the ginger , vinegar , sesame oil , 4-tbsp of olive oil
Salt and pepper to taste to the bowl and stir well . Set aside .
Peel and cut the tops and bottoms off the remaining 2 whole oranges and the top off the reserved orange
Trim so that no white pith remains
8 MOMENTUM