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Grilled asparagus with scallops

June 2, 2011

A simple starter dish by Chef K, using the very much in-season asparagus! One of our favourite ways to eat scallops and asparagus – simply grilled, no fuss at all. I love how all the natural sweetness of the scallops is a perfect partner to the asparagus here, with the whole dish lifted by a drizzle of balsamic vinegar. How do you like to eat your asparagus?

What you’ll need

  • 6 large king scallops, shelled, corals optional
  • 1 tbsp olive oil
  • Black pepper
  • 8 spears of asparagus, woody end removed and trimmed
  • 1 tbsp extra virgin olive oil
  • A drizzle of balsamic vinegar (optional)
  • Good quality sea salt (e.g. Maldon, fleur de sel)

 How to make the dish

  1. Coat the scallops with olive oil and season with black pepper, taking care not to over-season. This can be done 1-2 hours in advance to allow for the oil to be absorbed (reduces sticking and spitting when cooking).
  2. Blanche the asparagus in a large pan of salted boiling water for 1 minute.
  3. Refresh the asparagus in cold water to retain colour and prevent overcooking. Pat dry with paper towels.
  4. Heat a griddle pan till smoking hot, grill the asparagus for 2 minutes, turning them and continue cooking for another 2 minutes. Remove from griddle pan onto serving plate.
  5. Grill the scallops for 30 seconds on each side. Check that the scallops are done.
  6. Arrange the scallops on the asparagus, drizzle with extra virgin olive oil, balsamic vinegar and season with sea salt.

Tip: To check if the scallops are done, press them lightly with your finger. You should feel a bit of bounce and resistance.

Yields 2 starter portions

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