Scallops with asparagus cream, why prepare them simply if you can also have them with vegetables? I love to accompany meat with vegetables and maybe make unique dishes. Asparagus seems to be a nice alternative to the usual lemon or marsala scallops, two classics of Italian cuisine. Scallops with asparagus cream can be categorized not just as a second course, but also as a main dish with accompanying asparagus. My alternative is to bake the scallops and then assemble the asparagus cream afterward to prevent it from drying out too much. Obviously, in terms of seasonality, this dish with fresh asparagus can only be prepared in April and May, but if we consider frozen asparagus, it is possible to prepare it all year round with the satisfaction of all the gourmets.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, All seasons
- Energy 681.03 (Kcal)
- Carbohydrates 20.88 (g) of which sugars 4.69 (g)
- Proteins 43.08 (g)
- Fat 44.07 (g) of which saturated 15.47 (g)of which unsaturated 19.64 (g)
- Fibers 4.20 (g)
- Sodium 1,249.97 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the scallops
SCALLOPS
- 1.54 lbs pork loin
- 1 cup white wine
- 1/2 cup flour
- 1 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 10.58 oz asparagus
- 1 cup milk
- 3/4 tsp salt
- 2 tsp extra virgin olive oil
- 3 1/2 tbsps butter
Tools for preparing the scallops
- Baking Tray
- Frying Pan
- Blender
- Pot
Preparation of scallops with asparagus cream
Prepare the baking tray with baking paper, flour the scallops on both sides and place them on the tray, season with salt, a drizzle of olive oil, and the glass of wine. Bake at 356°F for 20 minutes.
Plate the scallops and drizzle with the hot asparagus sauce. The scallops with asparagus cream are ready. Place the whole tips that you left aside on top of the scallops.
ALTERNATIVES
These are the alternatives to pork loin: Chicken, turkey, and veal cutlets.
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