Beer-Brined Scallops Over Asparagus With Stout Romesco


Paired with Yuzu Beers

All About Beer Magazine
Volume ,

August 7, 2018


(Photo by Jackie Dodd)

The secret to getting a restaurant-quality sear in your scallops begins lengthy earlier than you warmth the frying pan, and it’s an vital step that can give your dish an expert degree style. The difficulty most residence cooks have with getting that beautiful crust on their scallops has nothing to do with their talents: it’s the scallops themselves. Most scallops are soaked in a phosphate resolution that enables them to remain more energizing longer. This similar resolution prevents the little sea creatures from searing correctly and as an alternative lends a barely “soapy” style as soon as cooked.

The reply: both purchase freshly harvested scallops that by no means see the necessity for this freshness extending liquid (laborious to do within the overwhelming majority of the world), or give them a great soak in a pleasant brine. A brine will assist “wash” the answer out of the scallops, letting you keep away from the soapy style, and providing you with a pleasant crust. It’s the simplest technique to impress your dinner company with one of the best home-cooked scallops they’ve ever had. Yield: Four servings.

For The Scallops

12 ounces pale ale (pilsner, wheat beer or pale lager may even work)
2 tablespoons salt
1 cup water
1/Four cup lemon juice
12-16 giant or jumbo scallops
2 tablespoons butter

For The Asparagus And Romesco

2/Three cup sliced almonds
1 giant bell pepper, roasted (from a jar is okay)
1 cloves garlic, smashed
1 can (6 ounces) tomato puree
2 tablespoons chopped Italian parsley
Three tablespoons stout beer
1 teaspoon crimson pepper flakes
half of teaspoon smoked paprika
half of teaspoon salt
half of teaspoon black pepper
1/Four cup olive oil
1 pound asparagus, trimmed
Three tablespoons butter
Salt and pepper


1. In a big bowl stir collectively the pale ale, salt, water and lemon juice.
2. Add the scallops, cowl and refrigerate for an hour.
3. rain the scallops and place on high of a stack of paper towels. Add one other layer of paper towels and permit to empty and dry for 15 minutes.
4. Make the romesco. Add the almonds to a pan over medium excessive warmth. Pull the pan forwards and backwards throughout the burner to toss the almonds till they’ve calmly toasted, about three minutes (preserve an in depth eye, they burn shortly).
5. Add the almonds, crimson bell pepper, garlic, tomato puree, parsley, beer, crimson pepper flakes, smoked paprika, salt and pepper to a meals processor.
6. Process for about one minute, then slowly add the olive oil till effectively mixed (romesco might be made a number of days prematurely, retailer in an air-tight container within the fridge till prepared to make use of).
7. Melt two tablespoons butter in a skillet over medium excessive warmth till highly regarded. Add the scallops, flat aspect down, and permit to prepare dinner till a darkish golden brown crust types on the underside, about two minutes. Flip and prepare dinner till seared on the alternative aspect. Remove from pan when a slight trace of translucent pink nonetheless stays on the heart—don’t overcook.
8. Melt three tablespoons butter in a big skillet over excessive warmth (you need the asparagus to type a pleasant char however to nonetheless retain a great chew and never get soggy, if the warmth is simply too low the asparagus will overcook earlier than getting the specified char). Add the asparagus, tossing till a lot of the asparagus has charred barely on one or either side, take away from pan.
9. Plate the asparagus, high with romesco sauce and scallops, serve instantly.

The Chef’s Pairings: Yuzu Beers

Brewers proceed to experiment with specialty elements, pushing the boundaries of taste. Since a great beer deserves a great meal, All About Beer Magazine requested Jackie Dodd, founding father of, to style a number of beers brewed with yuzu fruit and provide tasting notes and pairing ideas. Get extra pairing concepts and recipes at

Evil Twin Bushido

ABV: 4% | Berliner-Style Weiss w/ Yuzu & Chili
Tasting Notes: Aromas of yeast, straw and citrus with a touch of chili give technique to a nice sourness and upfront flavors of citrus. The chili taste hits effectively at the back of the palate, a gentle however nice warmth that takes its time exhibiting up. Overall the flavors are vibrant however nice and never overpowering. Pair with brief ribs, glazed ham and Bánh mì.

Hitachino Nest Yuzu Lager

ABV: 5.5% | Lager w/ Yuzu
Tasting Notes: The flavors on this balanced lager are daring with out being overpowering. The Yuzu brings robust citrus notes together with the pith of the peel. A pleasant sharp bitterness from each the fruit and the hops give the beer a pleasant brightness that makes this a really drinkable beer, and one to pair with sushi, grilled greens and barbecue hen.

Mikkeller SpontanYuzu

ABV: 7.7% | Spontaneously Fermented Ale w/ Yuzu
Tasting Notes: A strong malt spine carries flavors of citrus, candied apples, grass and bread. It’s a lot sweeter than the opposite two, with a thicker mouth really feel. Strong however approachable flavors would pair effectively with desserts like cherry pie, bananas Foster or baked brie with apricots.

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