provided by Sally James, an Australian award-winning author, chef, and televison presenter
This dish was inspired by a memorable meal by chef Robert Curry at Domaine Chandon Vineyards in California's Napa Valley.
110 calories per serving; 4.5 g total fat; 0.7 g saturated fat; 195 mg sodium
1 bunch fresh asparagus, sliced diagonally
1 carrot, peeled, diagonally sliced
2 green onions, sliced into 1/2-inch thick pieces
5 tablespoons chicken stock
cracked black pepper
2 roma tomatoes, sliced
1 teaspoon brown sugar
2 teaspoons red wine vinegar
2 teaspoons extra virgin olive oil
24 plump scallops
1/4 cup vegetable or chicken stock
1 canned artichoke
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
Preheat oven to 400°F. Place the asparagus,
carrots, onions, and stock in a small pan. Season to taste with cracked pepper and bring to a boil. Cook 2–3 minutes or until vegetables are tender. Stir in the tomatoes and keep warm.
Dissolve the sugar in the vinegar and set aside. Heat a frying pan with an ovenproof handle and add the oil. Season scallops on both sides with pepper and sear in hot pan for 1 minute. Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes. Turn the scallops over then remove from pan.
Place the vegetables in the center of 4 warm plates, allowing the stock to spread out. Surround with 6 scallops and serve the dressing on the side.
To make the dressing, heat the chicken stock and boil the artichoke for 2–3 minutes. Place in a blender and purée, gradually adding the oil and lemon juice.
Reprinted with permission from Fresh & Healthy: 100 Fabulous Heart Healthy Recipes by Sally James. Photography by Alan Benson. Copyright © 2001. Ten Speed Press, www.tenspeed.com