Save to your scrapbook
Seared scallops & asparagus with lemon beurre blanc & toasted almonds
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 x 230g packs asparagus, trimmed
3 tbsp olive oil
4 shallots, very finely diced
75ml white wine vinegar
100ml dry white wine
Finely grated zest and juice of 1 lemon
250g butter, chilled and cut into cubes
White pepper, for seasoning
2 x 175g packs raw scallops
25g flaked almonds, toasted
1. Bring a large saucepan of water to the boil, add the asparagus and return to the boil for 2 minutes. Drain then cool under cold running water. Drain again, then rub with a little olive oil. Set aside while you make the beurre blanc.
2. Place the shallots, white wine vinegar, wine and lemon juice in a small saucepan over a medium heat. Evaporate the liquid until only 2 tbsp remain. Remove from the heat and strain the liquid into a heatproof bowl. Discard the shallots.
3. Half-fill the now empty saucepan with water. Place the heatproof bowl over the simmering water to form a bain marie. Add the butter, one cube at a time, whisking to melt and emulsify between additions, until it becomes the consistency of thin custard. Season with salt and white pepper. Keep warm.
4. Warm a frying pan over a high heat. Rub the scallops with a little olive oil. When the pan is very hot, add the asparagus and cook for
1-2 minutes, turning occasionally, until seared and evenly coloured. Set aside on a serving platter and keep warm. Return the pan to the heat. Add the scallops and cook for 1 minute on each side until just cooked through. Add the scallops to the serving plate, drizzle over the beurre blanc and finish by scattering over the toasted almonds and lemon zest.
Typical values per serving:
This recipe was first published in May 2017.