Seared Magdalena Scallops with Asparagus Veloute & Chioggia Beets
How many times have I been asked about cow tipping? Countless.
How many cows have I tipped? Nada, zero, zilch.
Being from the "Asparagus Capital of the World", most people have a preconceived idea about my childhood. And though it is a very agricultural area of California, I led what I would consider a very normal suburban life. In a house, not a barn mind you! From the suburban life to city life, I've always been borderline obsessed with vegetables, most notably *asparagus*. Must have been something in the water up there. :) There's even a booth at the FM down here (300+ miles away) from Stockton that exclusively sells asparagus. Tips, white, green, jumbo, skinny... you name it. So when I saw these beauties, I grabbed as many as I thought humanly possible to consume in one week (3 bundles! Told you guys I'm crazy about 'em).
Dinner was going to be all about asparagus. To really highlight their versatility I served them two ways in this dish. I prepared a veloute, which is a stock thickened with a roux, and I also served the tender tips raw for a crisp contrast. To compliment the dish, I seared some Magdalena Bay Scallops that just seemed to melt into the veloute. I also diced up some roasted beets that added a touch of earthy sweetness and a much needed pop of color. Beet is my favorite color (Go to Foodrockz for a nice dose of beet color therapy).
Bon appetit guys. Have a great weekend. I know I'm early but since the stock market's closed tomorrow, I have the day off. Yeah! I see some molecular gastronomy in my future.
How many cows have I tipped? Nada, zero, zilch.
Being from the "Asparagus Capital of the World", most people have a preconceived idea about my childhood. And though it is a very agricultural area of California, I led what I would consider a very normal suburban life. In a house, not a barn mind you! From the suburban life to city life, I've always been borderline obsessed with vegetables, most notably *asparagus*. Must have been something in the water up there. :) There's even a booth at the FM down here (300+ miles away) from Stockton that exclusively sells asparagus. Tips, white, green, jumbo, skinny... you name it. So when I saw these beauties, I grabbed as many as I thought humanly possible to consume in one week (3 bundles! Told you guys I'm crazy about 'em).
Dinner was going to be all about asparagus. To really highlight their versatility I served them two ways in this dish. I prepared a veloute, which is a stock thickened with a roux, and I also served the tender tips raw for a crisp contrast. To compliment the dish, I seared some Magdalena Bay Scallops that just seemed to melt into the veloute. I also diced up some roasted beets that added a touch of earthy sweetness and a much needed pop of color. Beet is my favorite color (Go to Foodrockz for a nice dose of beet color therapy).
Bon appetit guys. Have a great weekend. I know I'm early but since the stock market's closed tomorrow, I have the day off. Yeah! I see some molecular gastronomy in my future.
Comments
On a tangent, I would not want cows that produce milk eating asparagus. If it makes my pee smell funny, what the heck would it do to the milk?
Now I will try to say Seared Magdalena Scallops with Asparagus Veloute and Chioggia Beets as fast as I can!
Very nice! I don't see that the beets got in the way of the asparagus velouté in terms of releasing any beet juice... did you have to dry them out first?
Whenever i make something with beets they always release that juice...