Perfect spring dinner!

John and I just whipped up this delicious spring dinner, inspired by the 10 minutes of sun and warm weather that we had earlier this week. I know it looks complicated because there are three separate recipes, but they're all super simple, easy to tackle, and utterly conjuring spring. Sadly, we're back to overcast-and-40, but maybe if enough of you cook this up too, we'll collectively channel Spring into full effect.

Worth a shot, right? 

Asparagus Soup with Perfect Scallops

Yield: 2 quarts, 8 to 12 servings *

*Note: DO NOT believe this "8-12 servings" rubbish. This recipe actually makes 16-24 servings. You could easily halve this recipe and still serve an army. We served four, and still have enough for another 20 people. 

Ingredients

8 tablespoons butter

8 small leeks (white parts only), trimmed and chopped

6 cups water

1 small baking potato, peeled and chopped

2¼ teaspoons salt

½ teaspoon ground black pepper

½ teaspoon cracked pepper

1 cup chicken stock

3 pounds fresh asparagus, trimmed, peeled, and coarsely chopped

1 cup heavy cream

Directions

1. In a medium-size heavy stockpot, over medium-high heat, melt the butter. When the foaming has subsided, turn the heat to low and add the leeks. Let them steep until they are soft, approximately 10 to 12 minutes. Do not let them brown.

2. Add the water, potato, salt, both peppers, and chicken stock, and turn the heat back up to medium-high. Let the mixture simmer for 15 minutes, until the potatoes are soft.

3. Add the asparagus and bring the soup to a boil for 5 to 7 minutes, until it has reduced by approximately a quarter. Remove it from the heat.

4. In a food processor fitted with a metal blade, puree the soup — in batches, if necessary — until it is very smooth, then stir in the heavy cream.

5. Put one serving of Perfect Sea Scallops in the bottom of each bowl before adding the soup.

For the Sea Scallops

Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 pound sea scallops

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon minced garlic

¼ cup dry vermouth

1 tablespoon lemon juice

1 tablespoon chopped parsley

Directions

1. In a heavy nonstick skillet over high heat, melt the butter and oil together. Place the scallops, salt, and pepper in a medium-size mixing bowl, and toss the scallops in the seasoning.

2. When the butter's foaming has subsided, place the scallops in the pan and sauté them for 3 minutes, until a brown crust forms.

3. Turn the heat down to medium-low and turn over the scallops. Add the garlic, vermouth, and lemon juice and sauté for one more minute, then turn off the heat. Remove the scallops with tongs and place one serving in the bottom of each soup bowl before adding the soup.

4. To serve the scallops on their own, place them on a serving platter, pour the remaining sauce from the pan over them, and garnish with the parsley.

Savory Black Pepper-Parmesan Cookies

INGREDIENTS

2 LARGE EGG YOLKS, HARD-BOILED

2 CUPS ALL-PURPOSE FLOUR

1 CUP FINELY GRATED PARMESAN

1 TEASPOON KOSHER SALT

1 TEASPOON FRESHLY GROUND BLACK PEPPER

3/4 CUP UNSALTED BUTTER, CHILLED, CUT INTO PIECES

2 TABLESPOONS HEAVY CREAM 

INSTRUCTIONS

• Preheat oven to 350°. Press egg yolks through a fine-mesh sieve into a food processor. Pulse with flour, Parmesan, salt, and pepper. Add butter and pulse until the texture of coarse meal. Drizzle in heavy cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper until ⅛” thick. Transfer dough with parchment to a baking sheet and freeze 10 minutes. Remove top sheet of parchment and bake 10 minutes; remove from oven, cut into 1½” diamonds, and bake until golden brown, 18–20 minutes longer. Transfer baking sheet to a wire rack; let cool.