Seared Scallops and Asparagus with a Saison Pan Sauce

Mmmm, scallops ♥! I wanted to make scallops with a beer sauce and asked in my last post for some beer suggestions. Someone recommended Le Merle from North Coast Brewing. I had never had it before and I love saisons so I decided to give it a shot. It's got some citrus and spicy yeast that works well with seafood, along with some light caramel notes to complement the seared scallops.

To prepare the dish, I first cooked my asparagus in a pan with butter for about 10 minutes. I seasoned them with salt, pepper, and a little lemon zest. After debearding my sea scallops I sprinkled them with salt and pepper. I seared them for about a minute per side in a hot pan with oil and butter. After removing the scallops, I made a simple pan sauce. I turned the heat off and poured in some of the beer, scraping up all the good stuff from the bottom of the pan. I added a little bit of cream, butter, and salt and it was good to go. I poured a glass of Le Merle to go alongside and enjoyed (but not before taking some pictures).

The beer worked pretty nicely in the dish. It made a nice tasty sauce and it played off of the lemon zest in the asparagus well. For the pairing I might have preferred something a little lighter. The beer was more boozy than I expected (7.9% abv) so it was a bit too strong to pair with the light dish. But overall, very enjoyable. My family loved it. They were fighting over the last few scallops. Thanks for the suggestions! Keep them coming :)