*Not affiliated with Tavern on the Green in Central Park in New York City
All of our recipes are from the original Tavern on the Green. While we don't own the Central Park Locations, we do own the rights to Tavern on the Green worldwide outside of the Tri-State area.
large Sea Scallops¼ cupTavern on the Green's Chandelier Chardonnay Fire Grilled Garlic Marinade2 tbsp
Freshly ground Extra Virgin Olive Oil¼ cupTavern on the Green Old Vine Cabernet & Fire Grilled Garlic Marinade1lemon, sliced into wedges
lemonzest1-2green onions, sliced
handfulfresh parsley, chopped
ground pepperto tastekosher saltto taste
In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.
Chop the green onions and parsley and reserve for topping the scallops
Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry.
In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon zest and pepper for about 5-6 minutes until cooked through.
After scallops are done marinating, take them out of the bag and dry off with paper towels.
Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt. lemon zest and pepper. Sear the scallops for approx. 2-3 minutes per side until browned and cooked through.
Sprinkle scallops with some fresh lemon juice and remove from pan.
Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.