Scal­lops And English As­para­gus

A HEALTHY, fancy AND Sat­is­fy­ing STARTER

Look (UK) - - HEY BUSY GIRL -

IN­GRE­DI­ENTS

200g green as­para­gus

25g dry bread­crumbs

●15g grana

Padano, grated

5g chives, finely chopped

●8 scal­lops

2 tbsp olive oil

20g cooked peas, peeled and split in half

For the dress­ing:

30g pars­ley leaves

30g tar­ragon

10g grana Padano, grated

5g pine nuts

Sea salt and freshly ground white pep­per

130ml ex­tra vir­gin olive oil

METHOD

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

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