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Fresh Seasonal Ingredients with a touch of Tavern

easy to medium

Time / Servings
  • Total time:
  • Prep time:
  • Cook time:
  • Makes: 4 Servings
You Will Need:
16 large Sea Scallops ¼ cup Tavern on the Green's Chandelier Chardonnay Fire Grilled Garlic Marinade 2 tbsp Freshly ground Extra Virgin Olive Oil ¼ cup Tavern on the Green Old Vine Cabernet & Fire Grilled Garlic Marinade 1 lemon, sliced into wedges lemon zest 1-2 green onions, sliced handful fresh parsley, chopped ground pepper to taste kosher salt to taste

Easy Preparation:
  1. 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.
  2. Chop the green onions and parsley and reserve for topping the scallops
  3. Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry.
  4. 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.
  5. After scallops are done marinating, take them out of the bag and dry off with paper towels.
  6. 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.
  7. Sprinkle scallops with some fresh lemon juice and remove from pan.
  8. Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.