Seared Sea Scallops with Chipotle Spinach Sauce over Asparagus

Source

projects.washingtonpost.com

Ingredients

Display units in Metric

¹⁄₂	cup	oil, evoo divided
18	whole	asparagus spear tough bottom trimmed away
1	whole	pepper, red bell stemmed, seeded and sliced into thin strips
16	ounce	spinach, baby
2	whole	onion, shallot finely chopped
8	ounce	mushrooms, cremini chopped (stemmed if necessary)
2	whole	pepper, chipotle en adobo chopped
1	tablespoon	adobo sauce
2	can	coconut cream drained [5.4oz each]
1	tablespoon	fish sauce SEE NOTES BELOW
1	pound	scallop large, dry-packed [READ INSTRuCTIONS]
		salt & pepper to taste
		chive finely chopped

Comments & Personal Notes

Loved this!

Comment from Malisent — posted almost 6 years ago

I accidentally used fish sauce instead of clam stock. I poured it out and added some more cream to fix the taste. I think in the future though, to keep sauce thick I'll stick with fish sauce - I just need to measure out how much I use for recipe purposes.

Comment from Malisent — posted almost 3 years ago

needs remake as written to test - picture is a little dark.

Comment from Malisent — posted 6 months ago

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This recipe was originally found at projects.washingtonpost.com.