Scallops with asparagus
Ingredients
100ml extra virgin olive oil
2 garlic cloves
2 bunches asparagus
1 tbsp chopped mint, dill, basil and chervil
1 lemon
12-18 scallops (allow 2-3 per person, depending on size)
1 tbsp olive oil
150g baby spinach
Asparagus always feels like a treat, especially when you add a few scallops and a load of seasonal greenery
| In short |
|
|---|
Method
by Allegra McEvedy, from Colour Cookbook (Kyle Cathie, £19.99)
1 Preheat a griddle until very hot.
2 In a small saucepan, heat the olive oil and garlic cloves very gently for five to seven minutes.
3 Slice the asparagus stalks into 3-4cm diagonal pieces, keeping tips whole.
4 Turn off the heat on the garlic oil, cool to room temperature, then remove the garlic. Once the mixture is completely cool, stir in the chopped herbs, a squeeze of lemon and some seasoning.
5 Pat the scallops dry, roll in olive oil and season well.
6. Cook the asparagus in 150ml boiling water for two minutes.
7 Grill the scallops on the griddle until they are opaque and offer a small amount of resistance when you squeeze them around the middle.
8 Add the baby spinach to the asparagus pot and shake it all about for a couple of minutes until the greens have wilted and the water has evaporated.
9 Add two-thirds of the herb dressing to the greens and toss well.
10 Divide the greens between the scallop shells or small plates and top with the scallops. Finish with a generous drizzle of the remaining herb dressing.
Comments
Community
Blogs
|
By Carol_Muskoron:
25/7/2008 2:14 PM GDT
|
|
25/7/2008 10:50 AM GDT
|
