Seared Sea Scallops w/ Fig-Balsamic Glaze and Roasted Asparagus
-10 sea scallops (4-5 per adult)
-Kosher or sea salt, freshly ground black pepper
-1-2 tablespoons oil (I used coconut oil)
-1 shallot, minced
-1/4 cup balsamic vinegar (I didn’t actually measure this I just poured some in)
-2 tablespoons fig jam or preserves
-1/4 cup light broth or water (I used seafood broth)
-1-2 tablespoons butter
-bunch of asparagus (however much you want)
1. Dry scallops with paper towel and season with salt and pepper. (It’s very important they are dry or they won’t sear properly.)
2. Place a thin layer of oil in a heavy skillet and heat over medium high heat until shimmering-hot. Place scallops in the oil and sear for about 2 minutes on each side until nicely browned. Do not crowd the pan or the scallops will steam instead of searing.
3. Move the cooked scallops to a plate and set aside. Reduce the heat, add more oil if necessary. Add the minced shallot and cook, stirring, for about one minute. Pour in the vinegar and broth. Be sure to scrap the bottom of the pan to loosen up the browned bits. Stir in the fig jam.
4. Allow the sauce to reduce until it is a thick glaze. Make sure not to let it burn. Remove from the heat and whisk in the butter.
5. Add the scallops back to the pan briefly to reheat, turning them to coat in the glaze. Serve hot with the roasted asparagus.
Instructions to roast asparagus:
1. Preheat oven to 400F.
2. Trim the ends and place in a shallow roasting pan. Toss with a little olive oil and sprinkle with salt and pepper.
3. Roast for 12-15 minutes, shaking pan occasionally. (Depending on how thick your asparagus is, you may want to cook it longer. I probably cooked mine for 25 minutes because it was super thick.)
Tip: Make put your asparagus in to roast before you start making the scallops.