Scallops and Asparagus with Black Garlic Jus

Scallop and asparagus with black garlic jus

Scallops and asparagus with black garlic jus

The best part of a yoga retreat is getting to connect with lots of likeminded people and share ideas and stories. While at our Santa Barbara retreat, my friend Carrie mentioned the benefits of black garlic and suggested I try it out. Another friend who was a part of that conversation ended up sending me some a few days later (seriously, how thoughtful is that?!) and I got right to work figuring out how to use it.

Black garlic is pretty unique. Initially, it almost smells like chocolate, but then you get that regular garlic bit and it finishes with a robust, sweet smell. It's pretty amazing, but I was stumped on how to use it. 

Google lead me to this list of black garlic recipes and I decided to try the scallops. I switched up the recipe to make it GAPS friendly, and the end result was incredible. We literally mmmmmed throughout eating the entire meal, and agreed it'll be our go-to dish when we have people over for dinner from here on out. Scallops are insanely easy to cook, and this reduced sauce just takes them to a whole new level. 

Ingredients for Scallops and Asparagus with Black Garlic Jus

6 scallops

1 bunch asparagus

1/4c fish broth

3T ghee (or make your own ghee!)

3 cloves black garlic

2t finely chopped jalapeño pepper

2t chopped fresh parsley 

salt and pepper to taste

Directions for Scallops and Asparagus with Black Garlic Jus

Cut the ends off the asparagus and fill a saucepan with water. Put the pan over high heat and cover, waiting for it to boil.

Heat a large frying pan with ghee. Salt and pepper the scallops, and when the pan is good and hot, gently lay the scallops in the pan. Sear the scallops and cook for four minutes on each side until they're golden brown. When they're finished, transfer to a plate.

In the same hot pan, add the broth. Add the garlic and jalapeño pepper and let simmer for ten minutes. 

By this time, the saucepan water should be boiling. Add the asparagus and cook for 2-3 minutes, or until you can just pierce them with a fork. Strain the water and run the asparagus under cold water to stop the cooking process. Plate the asparagus and lay the scallops overtop.

Pour the jus on top and garnish with parsley.

Tell me- I'm curious - have you ever heard of black garlic? Have you used it before? If so, care to share a recipe? :)