Scallops and Asparagus recipe

Stylish and simple to cook, scallops and asparagus make a really impressive starter for a dinner party and are a perfect pairing in terms of flavour. The sweetness of the scallop goes beautifully with the grassy freshness of the asparagus. Though it looks like a complicated restaurant dish it is actually very quick and easy to cook at home.

If you can get fresh asparagus so early this would make an elegant starter for a romantic Valentine’s Day meal or you can increase the quantities and serve it as a sophisticated main lunch dish. Both the scallops and the asparagus must be fresh and ask your fishmonger to trim the scallops for you to make it even easier.

Recipe for Scallops and Asparagus:

Ingredients
500g / 1lb fresh asparagus
2 tablespoons olive oil
500g / 1lb fresh sea scallops trimmed
80ml / 1/3 cup dry white wine
1 tablespoon butter
salt and pepper

Cut the asparagus into 3 cm /1 inch lengths, discarding the ends if they are tough and woody. Leave the tips whole.
In a heavy non-stick pan, heat one tablespoon of oil and sauté the asparagus for 5-6 minutes until just tender, stirring occasionally. Put the asparagus onto a warm plate leaving all the oil behind.

Pat the scallops dry with kitchen towel, sprinkle them with salt and pepper. In the same pan heat another tablespoon of oil and cook the scallops for 2-3 minutes on each side (depending on size) until just cooked through and browning at the edges.

Transfer onto another warm plate.

Deglaze the pan with the white wine, stirring up any browned bits and let it bubble for a minute or two, then stir in the butter off the heat.

Plate up the scallops and asparagus and drizzle the wine sauce over them.

Other sauces to serve with scallops and asparagus:
•    Salsa verde
•    Hollandaise
•    A drizzle of chilli oil
•    Some chopped fresh parsley and thyme added to the recipe above with the wine.

To make a health conscious version of this dish, you can bake the scallops in the oven for 8-10 minutes with just a small amount of herb butter dotted on top. Steam the asparagus to go alongside and serve with some salad leaves for a tasty and healthy meal.

Don’t have a good fishmonger near you? Head out to Shaw’s restaurant in Hockley, Nottingham and sample their delicious seafood dishes.