​​​​Bay Scallops with Creamy Lemon and Herbs Yolk Sauce on a bed of Asparagus

​Bay scallops are relatively small but these tiny beige to light pink bivalves are large in taste. I also chose to flambé them to add an extra element of taste. They are delicate, tender in texture, and sweet in taste. I paired them with the amazing taste of asparagus whose pale green, juicy stems have their own unique woody flavor. To bring them both together I created a lemon and herbs yolk sauce which marries the land spears to these beauties of the bay into one unforgettable dish. TIP: You can create all three components simultaneously on the stove. To do so you'll need 1 sauce pan, 2 large skillets and 1 large bowl of ice water.

PREP TIME: 15 Minutes COOK TIME: 20 Minutes 

A) SCALLOP INGREDIENTS:

• 16 oz Bay Scallops - 125 Calories
  
• 1 Tbsp. Olive Oil - 119 Calories
  
• 1 Tbsp. Lemon Juice - 3 Calories
  
• ​2 Tbsp. Tomato Puree - 12 Calories
  
• 1 1/2 oz. Brandy - 40 Calories (After Flambé)
• 1/4 tsp. Sea Salt - 0 Calories
• ​1/2 tsp. Cracked Black Pepper - 3 Calories
  

• DIRECTIONS:

1. ​In a large skillet heat olive oil in pan on medium.
2. Once the pan is warm add scallops, lemon juice, salt and pepper.
3. Cook scallops for 3 minutes.
4. Add Brandy to pan. Use a grill lighter to carefully light the alcohol in pan.
5. Cook for 3 more minutes until all the alcohol has been burned off.
6. Complete Presentation Instructions once asparagus and sauce are cooked.
   

• SERVES 2: 151 Calories per Serving
  

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B) SAUCE INGREDIENTS:

• 1/2 Cup Fish Broth - 20 Calories
• 1 Tbsp. Corn Starch - 30 Calories
  
• 2 Tbsp. Olive Oil - 238 Calories
  
• 1 Large Egg Yolk - 55 Calories
• 2 Tbsp. Lemon Juice - 6 Calories
  
• 2 Tbsp. Lemon Zest - 6 Calories
  
• 2 Sprigs Lemon Thyme (Leaves Only) - 4 Calories
• 1/2 tsp. Sea Salt - 0 Calories
  
• ​1 tsp. Cracked Black Pepper - 6 Calories
  

• DIRECTIONS:
  

1. Place all ingredient ins a small sauce pan.
2. Whisk until fully blended
   
3. Set stove top on lowest level.
   
4. Cook for 10 minutes. Stirring every couple minutes until sauce is warm and slightly thickened.
   
5. Complete Presentation Instructions once asparagus and scallops are cooked.
   

• SERVES 2: 183 Calories per Serving
  

C) ASPARAGUS INGREDIENTS:

• 20 Asparagus Spears - 60 Calories
  
• 1 Tbsp. Olive Oil - 119 Calories
  
• 2 Tbsp. Lemon Zest - 6 Calories
  
• 2 Tbsp. Lemon Juice - 6 Calories
  
• 1/4 tsp. Sea Salt - 0 Calories
  
• ​1/2 tsp. Cracked Black Pepper - 3 Calories
  

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• DIRECTIONS:
  

1. ​​Cut about 1 inch off the bottom of spears.​
2. Fill a pan with enough water to just cover the asparagus. ​Add sea salt and bring water to a boil.
3. Cook spears for 3 to 5 minutes until bright green.
   
4. Remove and place is a large bowl of ice water for 3 minutes.
   
5. Remove for ice water and remove the excess water with paper towels.
6. On a large plate coat with olive oil, lemon zest, lemon juice, salt and pepper.
7. Complete Presentation Instructions once sauce and scallops are cooked.
   

• SERVES 2: 97 Calories per Serving

D) PRESENTATION INSTRUCTIONS:

1. ​Place 10 asparagus in the center of a plate with every other spear facing the opposite direction.
   
2. Add bay scallops across the middle of the asparagus spears.
   
3. Smother scallops in the sauce. Add extra fresh thyme to center of dish.

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