Scallops with Shiitake and Asparagus
Bright and tropical flavors characterize this meal, with passionfruit vinaigrette adorning the scallops and pairing with the fresh green flavors of early asparagus and the earthy notes of shiitake mushrooms (note, Michigan will not have asparagus until at least April in most cases; look for freshly sourced options from more southern states). Pair with a crisp white wine and enjoy!
Ingredients
- For the Scallops
10 large dry sea scallops
Kosher salt
Fresh cracked black pepper
1 tbsp neutral oil (grapeseed or avocado)
1 tbsp unsalted butter
- For the Asparagus
1 bunch asparagus, trimmed (about 12–15 spears)
5–6 oz shiitake mushrooms, stems removed, sliced
1 small shallot, finely minced
1 tbsp olive oil
Salt
- Passionfruit Vinaigrette
2 ripe passionfruit (or 3 tbsp passionfruit pulp)
1 tbsp white wine vinegar
1 tsp honey
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
Pinch salt
Method
- Passionfruit Vinaigrette
- Scoop pulp into a bowl.
- Whisk in vinegar, honey, Dijon, and salt.
- Slowly stream in olive oil while whisking to emulsify.
- Taste — adjust with salt or a squeeze of lemon if needed. - Vegetables
- Heat olive oil in a sauté pan over medium-high.
- Add shiitakes first — cook until browned (about 3–4 min).
- Add asparagus and shallot. Season lightly and sauté until asparagus is just tender but still crisp (about 3–4 min).
Remove from heat and keep warm. - Sear Scallops
- Pat scallops very dry (this is critical).
- Season both sides with salt & pepper.
- Heat oil in a stainless or cast iron pan until just smoking.
- Add scallops — don’t move them. Sear 2 minutes until a deep golden crust forms.
- Flip, add butter, and baste 1 more minute.
IMPORTANT: Internal texture should be translucent in the center — not rubbery - Plating
- Spoon vegetables onto plate and arrange scallops on top.
-Spoon passionfruit vinaigrette lightly around and over scallops.
Optional: Top your dish with some local microgreens or chives, and a sprinkle of flaky sea salt.
Notes
- Wine pairings: The classic option for a meal like this is Sancerre-style Sauvignon Blanc though if you prefer a more tropical flavor profile New Zealand Sauvignon Blanc is also a good option.
If you want something a little more coastal and textured, with a bite of minerality, go with Albariño.
If you want something more layered and gastronomic with a richer mouth feel, try a dry Vouvray.