Last updated on November 18th, 2012
NEED AN ELEGANT FIRST-COURSE FOR THANKSGIVING? I can recommend Scallops Asiago — caramelized sea scallops, cloaked in a garlic-and-vermouth de-glazing sauce, and topped with nutty Asiago cheese. It will take you only seven minutes to produce this bit of poetry.
How did I discover this dish? Well, after plating up several sauteed scallops for a dinner party, I noticed the poor things looked a little…naked. Consequently I grabbed some shredded Asiago I had in the fridge, and sprinkled it over the scallops. The flavor combo knocked my socks off, and thus a new recipe was born.
Scallops Asiago
Ingredients for 2 servings
6 sea scallops
Olive oil
2 cloves garlic, minced
1/4 cup plus one splash dry vermouth
1 Tbs unsalted butter
1/4 cup shredded Asiago cheese
Salt & Pepper to taste
2 wedges of lemon, as garnish
Preliminary work – Blot the scallops between layers of paper towels. Dry scallops caramelize faster than wet ones.
Sauteing the garlic and scallops — Pour a glug of olive oil into a non-stick or well-seasoned cast-iron pan set over a medium flame. Add the garlic, and saute it until it lightly browns — about 30 seconds. Then add the scallops, turning them frequently until they, too, lightly brown — about 4 minutes.
Now go light some candles. I want you to enjoy these scallops in a romantic atmosphere.
The 30-second steaming — Add a splash of vermouth, cover the pan, and let the scallops steam for exactly 30 seconds.
And please forgive the lousy photograph. One of my goals in life is to learn how to hold a camera perfectly still with one hand, while pouring vermouth into a steaming skillet with the other.
Place 3 caramelized scallops on each serving plate.
The de-glazing sauce — Pour the 1/4 cup vermouth into the pan, and let it boil and reduce for a minute as you scrape up, with a wooden spoon or spatula, the bits of scallop and garlic which have stuck to the pan.
Those stuck-on bits give the sauce its intense flavor.
Remove the pan from the heat, add the butter, and swirl it around until it melts. Then pour the sauce over each plate of scallops.
Serving — Sprinkle a big pinch of shredded Asiago over the scallops, set a wedge of lemon on each plate, and serve at once.
Aaah, this dish is garlicky, vermouthy, succulent. You simply have to try it.
Need a copy-and-paste version of the above recipe? Here goes:
Scallops Asiago
Kevin Lee Jacobs, A Garden for the House (dot) com
Ingredients for 2 servings
6 sea scallops
Olive oil
2 cloves garlic, minced
1/4 cup plus one splash dry vermouth
1 Tbs unsalted butter
1/4 cup shredded Asiago cheese
Salt & Pepper to taste
2 wedges of lemon, as garnishPreliminary work – Blot the scallops dry between layers of paper towels.
Sauteing the garlic and scallops – Pour a glug of olive oil into a non-stick or well-seasoned cast-iron pan set over a medium flame. Add the garlic, and saute for 30 seconds, or until it lightly browns. Then add the scallops, turning them frequently until they color — about 4 minutes.Add a splash of vermouth, cover the pan, and let the scallops steam for exactly 30 seconds.
Place 3 caramelized scallops on each serving plate.
The De-glazing Sauce – Pour the 1/4 cup vermouth into the pan, and let it boil and reduce for a minute while you scrape up, with a wooden spoon or spatula, the bits of scallop and garlic which have stuck to the pan. Remove the pan from the heat, add the butter, and swirl it around until it melts. Pour the sauce over each plate of scallops.
Serving – Sprinkle a big pinch of shredded Asiago over the scallops, set a wedge of lemon on each plate, and serve at once.
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Related Posts:
Caramelized Butternut Squash Soup
Cranberry-Almond Granola
Cod en Papillote for Two
LANA says
Have a great Thanksgiving! I'm sure your table will be splendid with all your yummy food and polished silver!!! We all have so much to be thankful for, don't we!
Kevin Lee Jacobs says
Lana – a very, very happy Thanksgiving to you, too! Much to be thankful for indeed.
Anonymous says
I'm so glad I found your blog and your FB page. We have much to be thankful for, and I love your perspective on life. Happy Thanksgiving to you and your loved ones.
Louise
Kevin Lee Jacobs says
Louise – Yes, much to be thankful for. Happy Thanksgiving to you!
despina says
I have had the great fortune to have had this dish prepared by Kevin. It is delicious. I never thought cheese and seafood could taste so good together. I put away,my polite dinner guest mode and wolfed this down. I think this is a perfect dish for a New Years eve party.
Brenda Johnson says
I too have had this dish- and agree… DELICIOUS!!! The sweetness of the scallops pair beautifully with the savory garlic in the sauce and the salty/nutty cheese on the scallops. Rich and wonderful-without being heavy. Another win Kevin!!!
Cathy says
We plan to make the scallops for our intimate dinner for two on Christmas Eve. Can you give me suggestions on what else would complete the scallop dinner?
Kevin Lee Jacobs says
Cathy – Want a really elegant six-course dinner for two? One which is both easy and inexpensive to prepare? Here goes:
1. Scallops Asiago (plan 3 scallops per person)
2. Bacchanalian Beef Stew (or a pot-roast), with a side of Caramelized Brussels Sprouts
3. Lettuce Greens, tossed with a light vinaigrette
4. Cheese Platter (one soft and one hard type, like Camenbert and Romano)
5. Tarte Tatin OR Figgy Pudding OR The Creamy Contrarian (this last one is a cinch)
Want six courses? Serve Caramelized Butternut Squash Soup as the first course, followed by the scallops, etc.
I can tell you the above sequence of tastes and textures is heavenly. Serve a full-bodied red wine with all but the dessert. AND…definitely dim (or ditch) the electric lights. This is candle-light fare!
Robin says
Love your recipes! Thanks for this one. Something different to try during the holidays this year.
Sean says
These looks amazing. Is there is a substitute I can use for the vermouth or something you recommend?
Kevin Lee Jacobs says
Hi Sean – In a pinch, I suppose you could try dry white wine. But vermouth is really what you want here.
Raven says
I am so glad that I came across your blog. I have tried all your recipes and have never been disappointed. I can’t wait to try this scallop recipe. I have passed your tomato pie recipe along to many of my friends along with bags of tomatoes from my garden. Thank you so much and happy Thanksgiving.
penny says
I would really love to try this ; the only thing is that I don’t drink booze of any kind thank you ; but i really would like to try this sounds good I never heard of this kind of cheese that you have in the recipe I also would like for someone to tell me what heavy cream is ; is it milnut ; carnashon or what ever thank you
S. Taylor says
Oh my God, I went weak in the knees just reading this……….
Kevin Lee Jacobs says
S. Taylor – And I went weak in the knees the moment I tasted the scallops. “Awesome” doesn’t begin to describe this dish.
Susan says
Ho kevon
I am a new fan and just get auch enjoyment from your garden and cooking
Do you have a gluten free pie crust?.a vegan savory pie?
Im eating this way for health reasons and would live a version from you
Tha ks so much agaon fir sharing your home , garden and cooking- magical , down to earth and fun , susan
Susan says
Hi kevin ( resending with corrected typos)
I am a new fan and just get such enjoyment from your garden and cooking
Do you have a gluten free pie crust?.a vegan savory pie?
Im eating this way for health reasons and would live a version from you
Thanks so much again for sharing your home , garden and cooking- magical , down to earth and fun , susan