Scallops with Asparagus
By Jean Paul Knight
I wasn’t big on scallops until I started cooking them and realized how quick and easy they are to prepare – they have got to be eaten fresh though!
Method
1
Blanch asparagus spears for 1 minute in a large pot of water boiling water. Refresh immediately under a running cold tap.
Chop spears into thumb-length pieces
2
Put scallops into a bowl and add a glug of olive oil and a pinch of salt. Roll scallops around so they all get coated.
Place a heavy-bottomed frying pan over a high heat
Spread scallops evenly across the bottom of the pan and cook for about 1 ½ minutes until they start to caramelize. Turn and cook for another 30 seconds.
3
Throw in a splash of white wine and then add asparagus and a knob of butter. Give a quick stir then remove from the heat. Enjoy!
