Scallops And English Asparagus
A HEALTHY, fancy AND Satisfying STARTER
200g green asparagus
25g dry breadcrumbs
5g chives, finely chopped
2 tbsp olive oil
20g cooked peas, peeled and split in half
For the dressing:
30g parsley leaves
10g grana Padano, grated
5g pine nuts
Sea salt and freshly ground white pepper
130ml extra virgin olive oil
1 Using a mandolin or a sharp knife, thinly slice the asparagus and soak in iced water for about an hour.
2 Prepare the dressing. Pick the parsley and tarragon leaves, discarding the tougher stems. Blanch the parsley leaves in boiling water for a few seconds, drain, run under cold water and squeeze dry. Place in a tall jar with the tarragon leaves, grana Padano, pine nuts, salt and pepper and about 50ml of olive oil. Using a hand held mixer, start blending. Slowly add the rest of the oil, until you get a creamy fluid dressing, then set aside.
3 mix the breadcrumbs, grana Padano, chives and some seasoning. Coat the scallops with breadcrumbs and pan-fry in olive oil on medium heat for about three to four minutes on each side, until they look golden and crispy.
4 Drain the asparagus and pat them dry with kitchen paper. Spread on a serving plate, drizzle with the dressing then scatter with the peas, before artfully placing the hot scallops on top.
SERVES 4 PREP: 10 Mins cook: 5 Mins