Sautéed Scallops with Asparagus

Preparation info
  • Serves


    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

I first saw a variation of this recipe at The French Laundry where the poissonnier at the time, grant Achatz, put it over the top with truffles and asparagus tied in a cute little bundle with a chive, additional chlorophyll keeping the sauce intensely green. And it was fabulous, but the main reason it was so good was that scallops and asparagus are an unparalleled pair on every level: contrasting colors and textures, and a wonderful mix of flavors.

The main critical points ar