Pan-Fried Scallops with Grilled Asparagus and Chipotle Mayonnaise
( SERVES 6 )
Once scallops and asparagus are in the shops in about three weeks’ time, we will know spring is here.
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|1 tbsp||Chipotle puree|
|½ clove||Garlic, crushed|
|2||Eggs, yolks only|
|½ tsp||Sweet smoked paprika|
|2||Limes, for the zest and juice|
|100 ml||Extra virgin olive oil|
|100 ml||Olive oil|
|1 to taste||Salt & freshly ground pepper|
Scallops and Asparagus
|3 tbsp||Extra virgin olive oil|
|250 g||Asparagus spears|
|4 handfuls||Wood sorrel|
|100 g||Young watercress|
- In a food processor, blend the chipotle pulp, garlic, egg yolks, paprika and lime zest and juice. Slowly drizzle in the mixed extra virgin and lighter olive oil so the mixture emulsifies. Adjust the seasoning with salt and pepper to your taste and store in the fridge for up to 3 days.
- Place a chargrill or skillet on a high heat. Drizzle 2 spoonfuls of extra virgin olive oil over the asparagus and season with salt to taste. Allow the asparagus to marinate in the oil for 5 minutes while the grill comes to heat. Place the asparagus on the chargrill for a few minutes, turning occasionally to get an even colour.
- Heat a large frying pan and use the remaining oil to fry the scallops. When the pan is reasonably hot, slowly add the scallops, starting at one side of the pan. Once you have laid them all out, start turning the first ones; this will result in beautifully golden scallops. An average-sized scallop takes about 1 minute per side.
- Dress each serving plate with the mayonnaise then the asparagus. Add the scallops, then the sorrel and cress. Finish with a squeeze of lemon juice.