Scallops with Asparagus & Grilled Fennel

Grassy-flavored steamed asparagus spears and licorice-y grilled fennel pair well with the sumptuous textures of pan-seared scallops.
Scallops_with_Asparagus_and_Fennel

Ingredients:

12 fresh sea scallops, U-10 size if possible
1 Markon First Crop Fennel bulb, sliced into 1/8-inch rings
1 lb. Markon First Crop Asparagus
Leaves from 1 sprig Markon First Crop Thyme
4 Tbsp. extra virgin olive oil
Salt and pepper, to taste
Sprigs of Markon First Crop Baby Dill, for garnish

Instructions:

Boil asparagus in salted water 3-4 minutes (or until al dente). In small bowl, toss fennel, 3 Tbsp. olive oil, thyme, salt, and pepper to coat; grill over high heat until softened. Remove small muscle attached to the scallops. Season scallops with salt and pepper. Heat 1 Tbsp. olive oil in small pan. Sear both sides of the scallops until caramelized. Plate asparagus; top with grilled fennel. Place three scallops on top of fennel; garnish with fresh dill.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.