Smoky Chile Scallops with Asparagus & Preserved Lemon Butter Sauce

Preparation

An easy yet impressive starter or simple side, this dish is perfect for sharing and adds a beautiful touch to any table. Grilling the asparagus and scallops on the barbecue infuses them with flavor while ensuring the tender stems and sweet seafood remain perfectly cooked. Paired with a zesty preserved lemon butter sauce, this recipe is ideal for celebrating the New Year.

*This recipe originally ran in Australia on HexClad.au.

1. In a shallow bowl, combine paprika, chile flakes, and 1 tablespoon/15 milliliters of the oil. Season scallops with salt and pepper, add to oil mixture and turn to coat. In a separate bowl, toss asparagus in 1 tablespoon/15 milliliters of the oil and season with salt and pepper. Preheat barbecue, with a HexClad Hybrid BBQ Grill Pan on the center of the grate, on high heat for 15 minutes. 
2. While grill pan heats, bring wine to a simmer in a HexClad 1QT/1 L Hybrid Saucepan over medium heat. Cook for 6 minutes, or until wine has reduced by half. Gradually add butter, whisking continuously, until melted and emulsified. Add preserved lemon and season with salt and pepper. Remove sauce from heat, cover, and keep warm.
3. Meanwhile, heat remaining 1 tablespoon/15 milliliters oil in a HexClad 8"/20 cm Hybrid Fry Pan over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden, 2 to 3 minutes.
4. Add asparagus to preheated grill pan and cook, turning occasionally, 4 to 6 minutes, or until charred and just tender. Transfer to a platter.
5. Working in two batches, add scallops to preheated grill pan in a single layer. Cook 2 to 3 minutes per side, or until lightly charred and just cooked through. Arrange grilled scallops on top of asparagus. Drizzle with butter sauce, scatter with breadcrumb mixture, and serve.