fresh and local

The other day at the market I saw so many stands with piles of asparagus. After having really fresh asparagus it's hard to buy it anywhere else. I also visited my favorite fisherman Seatuck Fish Company. They always have great fish and shellfish. This time I got a few scallops. And then came my brilliant idea of seared scallops with an asparagus salad.

Looking through my refrigerator, I also found some rhubarb and an orange....which became the "sauce" I put on my scallops.

SHAVED ASPARAGUS SALAD
6 asparagus stalks, bottoms trimmed and "shaved" with a mandolin or vegetable peeler
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp grated pecorino romano (I left it out this time and was still very good)
fresh cracked salt and pepper

Combine everything in a medium sized bowl.
Toss to combine, using your hands, and massage the flavors into the asparagus a little.
Set aside and let marinate for at least 30 minutes.

SCALLOPS WITH ORANGE & RHUBARB
4 large diver scallops
1/2 navel orange, diced
2 stalks rhubarb, diced
white wine (about 1/2 - 3/4 cup)
fresh cracked salt and pepper

Pat the scallops dry and season both sides with fresh cracked salt and pepper.
In a skillet simmer the orange and rhubarb, stirring occasionally. Smash the orange a little with the back of the spoon so you get the juices and both the orange and rhubarb will start to break down.
Turn the heat up to a medium/high heat and cook for about 5 more minutes. Remove the orange/rhubarb compote from the pan and set aside.
Place the seasons scallops in the pan and sear them about 1 minute per side. Add the white wine and bring to a boil for 1 minute.
Cover and reduce the heat to a simmer until scallops are just cooked through.

*note - a good way to tell if a scallop is cooked through...little "cracks" will form on the flat part and a little on the sides. Scallops do not take long to cook at all!

Enjoy!