It’s really been tough.
Iv’e been so very very very busy with things I like to do more than I like to do other things, I’ve gotten to where cooking anything but fish is a real pain in the ass. Forget about Sous Vide, because this is done before you even get the water oven filled with water and brought up to temperature.
Here’s an example from last night, 30 minutes from start to finish—but that’s only because we were really clamoring for stinky pee and the asparagus takes the longest. And also, I had been very very very busy writing a blog post about being very very very busy, then going shopping for scallops, then walking the dogs, trip to the hot tub and the unheated swimming pool, greeting Beatrice when she got home, etc. Then, after eating, we both got very very very busy watching some stuff on the DVR.
How you do it in about 30 minutes:
- Oven to 400
- Toss asparagus in good EVOO and salt liberally
- Cook on a cookie sheet in the 400 oven for 20 minutes, go 2-5 more if you need
- Soon as it’s in, make a tarter sauce quick. Apart from stock, it’s got the juice of a whole mandarine orange, fine ground pepper, lots of dry dill, and a tiny bit of crushed jalapeño.
- Soon as that’s done, get two fry pans, add butter and olive oil, bring to medium to melt and heat
- Soon as the asparagus comes out, hit one fry pan to high and set your oven to broil (hi) and move a rack to second position from top.
- Soon as the oil begins to smoke, toss your salmon in skin side down and season the top liberally with salt & pepper (make sure the other pan doesn’t overheat)
- After a minute or so, pop the whole pan under the broiler and set a 4-minute timer
- Turn the other fry pan to high and when it starts smoking in a minute, put scallops in an season with salt and pepper (one side only)
- After exactly 1 minute, 30 seconds, flip the scallops for exactly another 1 minute, 30 seconds
- Take ’em off, get them to the plate immediately, take the salmon out and plate immediately, dress with asparagus and garnish with tartar.
It’s to die for. So simple, very inexpensive, so quick and if you do that asparagus right, you’ll have crispy flowers and sweet stalks. Letting it cool while you finish everything else makes it kinda like a vegetable and salad all in one.