Seared Scallops with Asparagus by Lurpak
1. Rinse and trim the ends of your asparagus, then cut into 1 inch lengths.
2. Heat 1 tbsp of Lurpak® and sauté the asparagus for 5-6 minutes until just tender, stirring occasionally. Transfer the asparagus onto a warm plate leaving the oil behind.
3. Pat the scallops dry with kitchen towel and season with salt and pepper.
4. In the same pan, heat another tbsp of Lurpak® and sear the scallops for 2-3 minutes on each side (depending on size) until golden at the edges. Transfer onto another warm plate.
5. Pour the white wine into the pan, stir to mix with the asparagus and scallop juices and allow to simmer for a minute or two, then remove from the heat and stir in the remaining tbsp of Lurpak®
6. Place the scallops and asparagus on plates, drizzle the wine sauce over and season to taste.
Ingredients
- 500g/1lb fresh asparagus
- 3 tbsp Lurpak®
- 500g/1lb fresh sea scallops (ask your fishmonger to trim them)
- 80ml dry white wine
- Salt and pepper
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