Heart Healthy from WakeMed Heart Center

Asparagus and Sea Scallops

October 23, 2014 |

Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4

Preparation – Medium, Serves 4


  • 12 Fresh Jumbo Sea Scallops
  • 2 medium Sweet Onions
  • 1 bunch Fresh Asparagus
  • 1 c Spinach
  • 1 tbs Olive Oil
  • ½ c White Wine
  • 1 tbs Lemon Juice
  • 1 tbs Honey
  • 1 c Chicken Stock
  • 4 oz Cream Cheese, softened
  • Salt & White Pepper to taste

Pre-heat Grill and cast iron. Chop one onion and thickly slice the other. Chop ½ bunch asparagus.

Asparagus Puree

Pre-heat sauté pan with olive oil. Caramelize chopped onion in sauté pan. Add wine and lemon juice and reduce. Add chicken stock, honey, salt and pepper, and chopped asparagus. Simmer for 5-7 minutes. In batches, add ½ sauté, ½ spinach, and ½ cream cheese to blender until smooth. Repeat and combine until all of sauté has been blended with cream cheese and spinach.

Salt, pepper, and olive oil scallops. Sear scallops on cast iron until golden brown on both sides. Grill remaining asparagus and onion. Assemble grilled items and drizzle with asparagus puree.

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Category: Recipes

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