- Mandoline Slicer: For quick, precise cuts of vegetables such as asparagus for uniform pieces.
- High-Speed Blender: Suitable for making smooth purees or sauces to complement scallops; blending herbs into a sauce efficiently.
- Electric Skillet/Frying Pan Set: Essential kitchenware for even heat distribution and precise temperature control in cooking scallops, either by searing or sautéing.
- Asparagus Steamer: An efficient tool to steam asparagus, preserving nutrients while speeding up the preparation process.
- Spiralizer: Not directly required for this recipe but could be used for creating vegetable noodles that pair with scallops in other dishes.
- Digital Meat Thermometer: Ensures proper cooking of scallops by checking internal temperature, crucial for food safety and desired doneness.
- Non-Stick Skillet/Frying Pan Set: Provides an ideal surface for searing or sautéing scallops without sticking, which is also beneficial when cooking asparagus with minimal oil.
- Chef's Knife: A versatile tool for preparing vegetables, trimming and cutting asparagus into suitable sizes.
- Kitchen Scale: Useful in precise ingredient measurement, especially for recipe adjustments or portion control.
- Digital Sous Vide Cooker (e.g., Anova Precision Cooker): Offers precision cooking of scallops at a controlled temperature; not essential but provides sous vide perfection if desired.
- Blender/Food Processor Set: Useful for making dressings or emulsifying sauces to accompany the dish, allowing smooth blending of ingredients.
1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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