Entrees
Tarragon Sea Scallops and Grilled Asparagus
Makes 4 servings
Tarragon Sea Scallops and Grilled Asparagus
Makes 4 servings
Serve hot as an entrée, or chill and serve on a bed of greens for a dinner salad.
carb. 5g
pro. 5g
fat 5g
sat. fat 1g
chol. 5mg
sod. 470mg
calc. 46mg
fiber 2g
Ingrédients
¾ pound asparagus, trimmed and peeled 1½ tablespoons extra virgin olive oil, divided ¾ teaspoon kosher salt, divided 12 large sea scallops, uniform in size, tough muscle removed 5-6 sprigs fresh tarragon ⅛ teaspoon freshly ground black pepper freshly grated lemon zest lemon wedges
Preparation
Fit the Cuisinart® Griddler® Combo with one griddle plate and one grill plate; preheat both to high. Coat asparagus with ½ tablespoon olive oil; sprinkle with ½ teaspoon of salt. Reserve. Pat scallops dry. Combine the remaining olive oil with the tarragon, ground pepper and remaining salt. Once the grill is preheated, arrange asparagus on the grill plate and grill until crisp-tender, about 3 to 5 minutes per side depending on the thickness of the spears. Do this in several batches – do not overcrowd the grill. When ready to grill the last batch of asparagus, arrange the seasoned scallops on the hot griddle side of the grill. Cook for 2 to 4 minutes on each side, until firm and lightly golden – do not overcook; overcooking will toughen the scallops. Serve hot, garnished with a sprinkling of freshly grated lemon zest and lemon wedges, or chill and serve atop a salad.
