Pan fried scallops with roasted spring onions and asparagus
Sautéing scallops adds depth to their subtle flavour.
The dish only gets better with the addition of a creamy beurre blanc–style sauce and some freshly roasted asparagus.
6 scallops, removed from their shells, roes removed and set aside.
15ml olive oil
salt and pepper
1 bunch asparagus
1 bunch spring onions
25ml olive oil
Juice of ½ a lemon
1 small bunch wild garlic
For the sauce:
100ml white wine
To garnish: Wild garlic flowers
Pre heat oven to 200C.
Place the asparagus and onions onto a baking sheet or an ovenproof frying pan, drizzle with olive oil, season and roast for 5 minutes. Add the wild garlic to wilt in the hot pan.
Place the avocado into a food processor with the lemon juice and blitz until smooth then season.
To make the sauce: place the scallop roes and wine into a pan over a medium heat and reduce by half. Sieve, reserving the reduced wine in another pan and add cream. Reduce by half, then add the butter.
For the scallops: place a pan over a medium heat and drizzle the olive oil over the scallops. When the pan is hot, add the scallops and fry for 1 minute on each side, season, add a little butter and spoon the butter over the scallops as it melts.
To serve place the veg onto a plate top with scallops, pipe the avocado puree around and spoon over the sauce. Sprinkle over garlic flowers.