Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 12 scallops
- 1 pinch pepper
- 1 sprigs chervil (to garnish)
- 2 spring onions, thinly sliced
- 1 lime, finely grated rind
- 1tablespoons ginger cordial
- 4tablespoons extra-virgin olive oil (save 2 tbs to drizzling)
- 250grams thin asparagus spears
- 1/2 lime, juice only
- 300grams mixed salad leaves
- 1 pinch salt
Method
Step 1 of 5
Cut each scallop in half and place the pieces in a non-metallic bowl.
Step 2 of 5
Mix together the spring onions, lime rind, ginger cordial and half the oil in a separate bowl. Season to taste and pour this dressing over the scallops. Leave to marinate for 15 minutes.
Step 3 of 5
Meanwhile, put the asparagus in a steamer, cover and cook for 5-8 minutes until tender. Toss with the remaining oil and the lime juice. Season to taste and keep warm.
Step 4 of 5
Heat a large nonstick frying pan until hot, add the scallops and fry for 1 minute on each side until golden and just cooked through. Add the marinade juices and heat through.
Step 5 of 5
Arrange the asparagus spears, salad leaves and chervil sprigs on 4 serving plates with the scallops and any pan juices, then serve.
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