Seared Scallops and Asparagus with Asian Cream Sauce

Prep Time: 21 minutes
Cook Time: 10 minutes
Total Time: 31 minutes



  • 3 1/2 teaspoons Szechuan peppercorns
  • 3/4 cup sake
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh ginger
  • 3 tablespoons rice vinegar
  • 1/2 cup whipping cream
  • 12 asparagus spears, trimmed to 4-inch lengths
  • 10 large sea scallops
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh chive




Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.

Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.

Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.