2 Serves
60 Mins
In a saucepan, combine the asparagus and heavy cream. Bring to a gentle boil and simmer until the sauce has reduced by half, approximately 20 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
5 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
93 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
741 mg / 1,250 mgPotassium
828 mg / 4,700 mgSodium
1054 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
16 g / 20 gCholesterol
129 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Transfer the asparagus mixture to a blender and process until completely smooth. Pass the sauce through a fine mesh sieve into a clean bowl to ensure a velvety texture.
Heat the cooking oil in a frying pan over medium-high heat. Once hot, sear the sea scallops for 2 minutes on each side until they develop a golden-brown crust.
To serve, spoon the asparagus cream sauce onto plates. Arrange the seared scallops on top, garnish with diced tomato, and sprinkle with ground nori.
45
g15
g20
g.jpg&w=3840&q=75)
