Scallops with Asparagus and Sweetbreads Recipe

Serves/Makes: 4


  • 1 pound (454 g) bay scallops, diced
  • 1 cup chicken stock
  • 15 asparagus
  • 2 cup heavy cream
  • 1/2 stick butter
  • 1 lb sweetbreads
  • truffle shavings, fresh to garnish (optional)
How to cook Scallops with Asparagus and Sweetbreads:
  • Trim tough ends off asparagus.
  • Cook until barely done in salted water.
  • Cut asparagus into bitesize pieces.
  • Reserve.
  • Blanch sweetbreads.
  • Peel off skin.
  • Cut into bitesize pieces.
  • Reserve.
  • Reduce 1 cup chicken stock to 1/4 cup.
  • Add cream and allow to simmer until the mixture coats the back of a spoon.
  • In a separate pan, melt butter an cook the scallops and the sweetbreads until golden brown. Remove with a slotted spoon.
  • Add asparagus, sweetbreads and scallops to cream sauce.
  • Garnish with truffle shavings (optional).
  • Serve the Scallops with Asparagus and Sweetbreads over rice.

This recipe for Scallops with Asparagus and Sweetbreads serves/makes: 4

The Scallops with Asparagus and Sweetbreads recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Italian (more Italian recipes)

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