Lime And Basil Marinated Sea Scallops

ingredients

• 1 round foccacia bread
• 12 fresh sea scallops
• 1 bunch asparagus, approx. 1 lb.
• Stonewall Kitchen Roasted Garlic Onion Jam
• 2 limes
• 1 lemon
• 1/4 cup julienned-cut fresh basil
• 1 tablespoon pure honey
• 3 tablespoons olive oil
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 teaspoons salt

directions

1. Liberally coat baked bread with Stonewall Kitchen Roasted Garlic Onion Jam.
2. Clean and blanche the asparagus stalks and set aside.
3. Dry the scallops and sprinkle with salt and pepper. Sear them one minute per side, in a hot sauté pan that has been coated with olive oil.
4. Add the juice and zest from both the limes and the lemon to a small bowl. Stir in the basil, honey, shallots, black pepper and 2 tablespoons olive oil. Sprinkle mixture with 2 tablespoons of salt.
5. Toss this mixture with scallops and allow to marinate for at least a ½ hour and no longer than two hours.
6. In a small pan, sauté the asparagus spears in olive oil with minced garlic. Once tender, deglaze with white wine.

Serve a portion of the foccacia with the asparagus and marinated scallops. Top with Roasted Garlic Onion Jam.