Seared Scallops with Asparagus Puree



As you may have noticed from my Instagram or Facebook pictures I went for a little getaway in Oregon. Thank goodness I have my in-laws to take care of our happy mischievous little one for a couple of days. Oregon was amazingly beautiful, from the famous Willamette Valley known for its pinots to the waterfall-lined historic Columbia River highway. And, of course, the food.

Oregon is known for its agriculture, including berries, vegetables, and hazelnuts (they produce 99% of the nation’s hazelnuts!). It’s no wonder everything I tasted there was locally sourced, fresh and delicious.

Still feeling inspired from Pacific Northwest cuisine, I made seared scallops over asparagus puree with a creamy oyster mushroom saute, topped with fried capers and some lemon zest. This dish definitely made me feel like I was still on vacation. I can’t wait to go back!

Seared Scallops with Asparagus Puree


  • 8 jumbo scallops (3-4 per person, recipe for two, double recipe if serving 4 people), muscles removed
  • 1 bunch of asparagus, washed, trimmed and cut into 2 inch pieces
  • 3 cloves of garlic
  • 2 tbsp of heavy cream
  • 1 tbsp of fresh lemon juice and more for drizzling
  • 1 tsp of lemon zest
  • Salt and pepper
  • 1 tbsp of butter
  • A handful of oyster mushrooms, rinsed and roughly chopped
  • 2 tbsp of olive oil
  • 2 tbsp of capers, drained


  1. Soak scallops in a shallow bowl of cold water for 15 minutes to remove any sand.
  2. Heat a pot of water over high heat until boiling. Add asparagus and turn heat to medium low and simmer for 15 minutes. Using a slotted spoon, remove asparagus and set aside to cool.
  3. In a food processor, add asparagus, 1 garlic clove, 1 tbsp of heavy cream, lemon juice, salt and pepper. Process until smooth.
  4. In a small pan, melt butter over medium heat. Add oyster mushrooms and 1 tbsp of heavy cream. Saute until mushrooms are softened, about 3-5 minutes. Season with salt and pepper. Set aside.
  5. Pat scallops dry completely between 2 paper towels. Season scallops with salt and pepper. Heat 2 tbsp of olive oil in a medium skillet over high heat. When oil is hot, add scallops one at a time. Add capers into the skillet as well but not on top of the scallops. Be sure not to move the scallops so they can brown properly. Cook for 1.5 minutes, then using tongs, carefully flip scallops to sear the other side. Cook for another 1.5 minutes then remove scallops onto a plate.
  6. In a serving bowl, add a couple spoonful of asparagus puree. Add 4 scallops and some oyster mushrooms. Then top with fried capers, lemon zest and more lemon juice.

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