Best Asparagus And Mint Flan With Poached Scallops And Shrimp Recipes

ASPARAGUS FLAN

Steps:

• preheat oven to 400.
• heat a pot of salted water, bring to boil.
• break off ends of asparagus, discard.
• cut off tips, reserve.
• cut asparagus into 2" pieces, add to water, boil for 8 minutes until soft.
• transfer to a food processor, reserving cooking water.
• add cream, eggs,flour, tarragon, salt and pepper to processor.
• puree until smooth.
• return asparagus water to boil, add tips, cook for 1 minute.
• drain, set aside.
• grease 6 ramekins and put in a roasting pan filled with 1" water.
• pour asparagus mixture into ramekins filling 3/4 full.
• bake for 30 minutes or until set.
• serve hot garnished with asparagus tips.
• drizzle with olive oil and sprinkle with fresh black pepper.

ASPARAGUS FLAN

Steps:

• Wash the asparagus and cut the hard stem.
• Slice cut the asparagus but save six ends.
• Blend the asparagus slices to get a green cream.
• Prepare a Béchamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream.
• Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper.
• Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream.
• Cover the pudding molds with aluminum foil.
• Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds.
• Baking at 180°C (oven pre-heated) for 30 minutes.
• Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan.
• Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

Steps:

• Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
• Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
• Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
• Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
• When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
• Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
• Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

STIR-FRIED SCALLOPS WITH ASPARAGUS

Steps:

• Sprinkle the scallops with half the salt. Let stand for 20 minutes.
• Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
• Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

ASPARAGUS FLANS

Steps:

• Preheat oven to 350°F. and butter six 3/4-cup soufflé dishes or custard cups. Line bottoms of dishes or cups with rounds of wax paper and butter paper. Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.
• Trim asparagus and cut off tips. Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces. In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute. Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain tips well and pat dry.
• Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes. Transfer stalks with slotted spoon to paper towels and pat dry well. In a blender purée stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth. In a bowl whisk eggs until combined and add asparagus purée in a stream, whisking until smooth.
• Divide mixture among dishes or cups and put on towels in pan. Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean. Remove dishes or cups from pan and cool on a rack 5 minutes.
• In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through. Run knife around edges of dishes or cups and invert flans onto 6 plates. Top flans with asparagus tips.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

SCALLOPS AND ASPARAGUS STIR-FRY

Steps:

• Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
• Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
• Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

STIR-FRIED SCALLOPS AND ASPARAGUS

Steps:

• Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

ASPARAGUS-AND-MINT FLAN WITH POACHED SCALLOPS AND SHRIMP

Steps:

• For the flan, preheat the oven to 325 degrees. Steam the asparagus spears until soft, about 5 to 6 minutes. Place in a food processor and add the cream. Process until smooth. Add the yogurt cheese. Process until smooth, stopping once to scrape the sides of the bowl. Scrape the mixture into a bowl and stir in the mint. Whisk in the eggs, salt and pepper.
• Spray 4 6-ounce ramekins with vegetable oil. Divide the mixture among the ramekins. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins. Cover with aluminum foil. Bake until flan is set, about 30 minutes. Remove the ramekins from the pan and let cool slightly.
• Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until opaque, about 1 minute longer. With a slotted spoon, remove the shrimp and scallops from the pan. Peel the shrimp and reserve the shells. Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan. Add tomato, water and shrimp shells. Simmer for 15 minutes. Pass sauce through a fine mesh sieve. Place in a clean pan. Add the cream, bring to a boil and cook until sauce thickens, about 1 minute. Set aside.
• Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
• To assemble, run a knife inside the rim of each ramekin to loosen. Invert 1 flan onto each of 4 plates. Warm the sauce over low heat and toss in the shrimp and scallops. Divide among the plates, placing the mixture beside the flans. Place the asparagus tips and mushrooms over and around each flan. Serve immediately.