Roasted Asparagus and Soy-Butter Basted Scallops

Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter! You can find this recipe on our blog of January 15, 2024. Click the date to get the recipe.

We started with a new recipe Roasted Asparagus with a Savory Butter Sauce (using even more Butter!) don't tell our cardiologist about this dinner. We liked the Asparagus and we will make it again!

Our friend Kashmera had made some Potatoes for us. She has become an accomplished Indian Cook in addition to be a successful actress. The spicy Potatoes were excellent!

Roasted Asparagus with a Savory Butter Sauce
The Global Pantry Cookbook
SERVES 4
 

This is the type of dish that highlights one of our main techniques in this book: Adding a little bit of a highly flavorful global ingredient can take a dish from "fine" to "wow" without confusing the general idea; in this case, the global pantry star is oyster sauce, sweetly savory. Roasted asparagus is bathed in a two-ingredient sauce that elevates it to repeat-appearance status (Ann's family now requests this dish on the regular). Try it on other green veggies, too-green beans, broccoli, and bok choy in particular.
 
2       pounds medium-thick asparagus spears, trimmed
1       tablespoon olive oil
½      teaspoon kosher salt
¼      teaspoon freshly ground black pepper
2       tablespoons unsalted butter
1½    tablespoons oyster sauce
 

1. Preheat the oven to 425°F with the rack placed in the center.

2. Place the asparagus on a sheet pan; drizzle with the olive oil and sprinkle with the salt and pepper. Toss gently to coat.

3. Roast until crisp-tender, about 12 minutes.

4. Meanwhile, melt the butter in a small skillet over medium heat. Continue cooking, whisking frequently (this cuts down on sputtering), until deeply toasty-fragrant and about the color of light brown sugar, about 3 minutes. Pour the butter into a small bowl and cool for 2 minutes. Whisk in the oyster sauce.

5. Arrange the cooked asparagus on a platter; drizzle with the sauce.
 
Flavor Booster
Savory Backbone. Browned butter is a great way to finish simply cooked vegetables, and when you add a little oyster sauce, you create so much more depth. If you'd like to keep it meat-free, there is, in fact, a vegetarian oyster sauce.
Avoid This Mistake
 
Tame the Heat. Don't be tempted to stir the oyster sauce into the skillet when the butter is browned to your liking. We learned the hard way that this burns the oyster sauce, whereafter it seizes into clumps and refuses to incorporate into the butter.