Scallop Provencal and Baked Asparagus

This is one of the few western meal which I have learnt. Thanks to Ina Garten again. It is a simple one dish meal. I will cook this whenever I feel lazy to cook a 1 soup 2 dishes chinese meal on a Sunday.

Besides being a one dish meal, I like it cos it is not meat nor prawns. Since have high cholesterol, I have restrained myself from eating prawns. I hope scallops should be ok ;p The food served in restaurants here are mostly meat dishes so I try not to cook too much meat dishes at home too. Another reason for liking this dish is it has white wine as one of the ingredients. Any food with alcohol added just has another depth of flavour. Yummy!

The original recipe of Scallop Provencal from Barefoot Contessa can be found in this website http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html. I have made really minor changes to the recipe. There was once where I have no white wine and I have added the Chinese Shaoxing wine. It turn out pretty well too! Than there was another time instead of white wine I have added Sherry and Brandy cos I bought them for another of Ina's recipe. So you can be adventurous with whatever wine you have at home and try it in this recipe. Hmm.. but i think red wine might not match though, cos seafood dishes by right should match with white wine.

Ingredients:

1) 1 pound fresh bay or sea scallops

2) Salt and freshly ground black pepper

3) All-purpose flour, for dredging

4) 4 tablespoons (1/2 stick) unsalted butter, divided

5) 1/2 cup chopped shallots (2 large or 4 small)

6) 1 garlic clove, minced

7) 1/4 cup chopped fresh flat-leaf parsley leaves

8) 1/3 cup dry white wine or Shaoxing Wine

9) 1 lemon, cut in 1/2

10) 2 Shitake Mushrooms sliced (optional)

11) Asparagus

Directions

1) If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

2) In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.

3) Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, mushrooms and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

4) Preheat the oven at 375 degree F (around 200 degree C).

5) Spread the asparagus on a baking pan. Season with olive oil, salt and pepper.

6) Put it in the oven for around 10 - 15 minutes or until the veggie is tender.

I think this dish is great to eat with bowl of rice!