I know this is SO Non-Thanksgiving-ish. I had this bag of frozen sea scallops in my freezer calling my name. I’m a sauce/condiment kinda girl. Don’t you just wish everything came with a dipping sauce or a gravy, or slathered in something? I do. Maybe it stems from my childhood. Maybe I just never got enough ketchup packets with my happy meals…
Me and my sweet little family have been having a very non-traditional Thanksgiving the last few years. We decided to do Thanksgiving on the Wednesday before Thanksgiving, and invite the people that mean the most to us. That might mean family, employees of our (well really my husband’s) business, neighbors, friends, etc. So far it’s way less stressful than working out all the logistics of the actual holiday, and we get Turkey Day to relax and do nothing.
Onto the scallops….
1 lb bag frozen sea scallops, thawed (or 1 lb of fresh sea scallops)
1 lb fresh asparagus, washed and trimmed of stems
1/2 cup mayonnaise
1 lemon, juiced – (1/2 for sauce, 1/2 for scallops)
1 tbsp course ground mustard
Plenty of sea salt
Coarse black pepper
1/2 tsp ketchup
1/2 tsp garlic powder
4 tbsp salted butter
2 tbsp fresh parsley
2 garlic cloves, minced
Heat oven to 400. Combine the mayo through garlic powder; salt and pepper to taste; set aside.
On a cookie sheet, place the asparagus spears where they are not touching. Drizzle with olive oil and sprinkle with sea salt and pepper. Bake for about 10-12 minutes. Remove and set aside.
Heat a large saute pan over medium heat. Add butter and minced garlic. When the garlic is fragrant and the butter has almost melted, add the scallops and parsley, stirring frequently, until the scallops are completely opaque – about 5-7 minutes. Remove from heat.
On a serving plate, place several asparagus spears, then a large spoonfull of scallops. Drizzle the remoulade sauce over and serve.