Lemon Canna-Butter Seared Scallops with Asparagus
Recipe Info
Yield: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Succulent, jumbo sea scallops seared to caramelized perfection and basted in a bright, citrus-forward cannabis butter, served alongside tender crisp asparagus.
Terpene Pairing
Limonene: Found in lemon rind and juniper, this terpene amplifies the vibrant citrus notes of the dish while providing a focused and elevated mood.
Dosage Information
Total infusion: 2 tablespoons cannabis-infused butter.
Per serving: Approximately 1 tablespoon of infusion per plate. Ensure even distribution when spooning the pan sauce over the scallops.
Ingredients List
6-8 jumbo sea scallops (dry-packed)
1 bunch thin asparagus, woody ends trimmed
2 tablespoons cannabis-infused butter
1 tablespoon avocado oil (high smoke point for searing)
2 cloves garlic, smashed
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh parsley, finely chopped
Sea salt and freshly cracked white pepper
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Let cool completely before infusing into your butter.
Infusion Instructions
In a double boiler, melt 1 cup of unsalted butter with your decarboxylated flower. Maintain a temperature of 160°F-180°F for 2-3 hours. Strain through cheesecloth and store in a glass jar.
Preparation Instructions
Pat the scallops extremely dry with paper towels. This is crucial for a proper sear. Season with salt and white pepper just before cooking.
In a large stainless steel or cast-iron skillet, heat the avocado oil over high heat until it just begins to smoke.
Place scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
Flip the scallops. Immediately add the asparagus spears to the spaces in the pan.
Reduce heat to medium-low and add the cannabis-infused butter and smashed garlic cloves.
As the butter melts, tilt the pan and use a spoon to continuously baste the scallops and asparagus with the infused foam for 1-2 minutes.
Remove from heat and stir in the lemon juice, lemon zest, and parsley.
Arrange the asparagus on plates, top with the scallops, and pour the remaining infused lemon butter from the pan over the top.
Chef Tips
Always use dry-packed scallops; "wet" scallops are treated with phosphates that prevent them from searing and result in a rubbery texture. Don't move the scallops once they hit the pan until it is time to flip.
Consume Responsibly
Start Low, Go Slow