Asparagus Recipe: Scallops and Asparagus with Orange Hollandaise. Red Millet

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Spring can’t be that far away, right? I know that winter has barely begun but one must think ahead to the warmer weather and all of those glorious vegetables to be found at the farmer’s markets that will start opening up. Today I bring an asparagus recipe as it is one of the hubby’s favorite vegetables.

I know it can generally be found year ’round so there is no reason you can’t enjoy this dish whenever you would like. But for those that plant their own gardens asparagus is an odd duck of a vegetable. It is a harbinger of spring and warmer weather ahead though so enjoy this recipe and if you need a snack I have a recipe for an asparagus appetizer that we took to a party back in the days when we did things like socialize and visit with people.

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asparagus and scallops

Asparagus and Scallops with Orange Hollandaise, Red Millet

Serves 2

For the Asparagus and Orange Hollandaise:

2 egg yolks
1/4 cup butter cut up into 6 -8 pieces
1 tsp orange zest
1/4 cup orange juice (I used fresh squeezed)
2 tsp fresh lemon juice
salt to taste
8 – 10 spears asparagus per person
1/2 tsp chipotle olive oil or olive oil and a bit chipotle powder
salt to taste

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For the Scallops and Red Millet (or Quinoa)

10 scallops, thawed
flour for dusting
1 TBS canola oil
salt
1 cup red millet or red quinoa
1 TBS white balsamic vinegar or rice vinegar
1 tsp fresh lemon juice
salt
cayenne powder

  • Preheat oven to 350°

  • Trim asparagus and peel the bottoms.

  • Place in a baking dish and add the oil mixed with chile powder and a generous pinch of salt. Mix so that the spears have the oil all over them. Roast for about 20 minutes.
  • Put a 4 quart pot of salted water on to boil. When it boils add the cup of red millet. Boil for 12 minutes. Drain in a colander. Add it back into the pot and stir in the white balsamic vinegar or rice vinegar and lemon juice. Add salt to taste and set aside.

Make the hollandaise.

  • Have all of the ingredients ready to go as this comes together quickly.

  • In the top of a double boiler over simmering water add the egg yolks, orange juice and orange zest.
  • Whisk together well.

  • Add the butter a piece at a time, whisking until it melts in. When the sauce thickens, it is ready.
  • Watch carefully that the egg yolks cook slowly and don’t scramble. Remove the sauce from the pan, add the lemon juice and salt to taste. Set aside.

  • Make sure your scallops are dry.

  • Dust them with a bit of seasoned flour – I just add a bit of salt to mine. You can add pepper if you want.

  • Heat a heavy bottomed fry pan over med-high heat. Add 1 TBS canola oil to the pan. Add the scallops and cook on the first side for 1 minute and 15 seconds.
  • Turn them over – they should release very easily – and cook for the same amount of time on the other side. Give them a light dusting of salt when they come out of the pan. (You do not want to over cook your scallops or they will be like rubber.)

  • To plate I just added the asparagus, put the scallops in a line next to it and then the millet. I put some of the orange hollandaise over the asparagus and the scallops.
  • If you want some extra heat sprinkle with a touch of cayenne.

How Was the Asparagus and Scallops with Orange Hollandaise?

The hubby said the asparagus was really good with the undertones of chipotle, the richness of the hollandaise and the orange sweetness all coming together for a delightful bite of food.  I can tell you that the orange hollandaise with the cayenne on the scallops was a little bit of heaven on a fork.

Obviously this is not something I would serve every night but it was certainly delicious! The vinegary millet was the perfect accompaniment to the rich sauce. It would make a lovely celebration dinner.

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