Ingredients
1 bunch green asparagus
1 clove garlic
1 tbsp. olive oil
1 whole tomato
1 pinch saffron threads
2 dash cayenne
2 shallots
3 lemons
1 c. olive oil
salt
Pepper
1/4 c. chives
6 day boat sea scallops
Preparation
Step 1Fire the grill and allow the iron to get white hot.Step 2Cut away the tough base end of the asparagus and gingerly peel stalks.Step 3Heat oil in a small pan and toast garlic until it begins to color. Remove the pan from the heat and add diced tomatoes, saffron, and cayenne. Return to low heat. Allow mixture to simmer on low 10 minutes. Remove from heat.Step 4Add shallots, lemon juice, and a cup of olive oil. Season with salt to taste. Keep at room temperature up to 2 hours or in the refrigerator for up to two days.Step 5Add chopped chives to vinaigrette just prior to saucing the asparagus and scallops.Step 6When the grill is hot, use a paper towel to pat dry the scallops. Season both sides with salt and pepper and a rub of oil. Place on a hot part the grill. Allow the scallops to cook without catching on fire for one minute. Turn the scallops 90 degrees, allowing the grill to cross-mark the flesh. Allow scallops to cook for another minute. Turn the scallops over. Cook the scallops until the flesh is firm, approximately 3-5 minutes depending on the temperature of your grill and the thickness of your scallops.Step 7Meanwhile, lightly season the asparagus with salt and pepper, drizzle with oil, and put it on a hot spot on the grill. Roll the asparagus. Fresh asparagus is done when you can stick a tip of a knife into it and it slides off easily.Step 8Place the asparagus on a plate, spoon over some saffron-chive vinaigrette, and top with hot scallops. Spoon over a little more vinaigrette. Serve immediately.
