Scallops are the marmite of seafood I find, you either love them or cannot stand them simply because they can be tricky to get right when sautéing especially, but when you get this right they are quite spectacular and this meal is spectacular in its simplicity and the snappiness of the asparagus, caramelisation of the garlic makes a perfect meal.
PREP: 5mins
MAKE: 10mins
Serves: 1-2
INGREDIENTS:
- 10 sticks of Asparagus
- Scallops, however many you want
- 4 cloves of garlic
- Nob of butter
- Chilli flakes
- Thyme
- Salt to taste
PREPARE:
Place a knob of butter in a hot cast iron pan (heat is always a good place to start with any food, set the electric or gas mark to the mid point)
Soon as the butter melt, do not let it brown or burn, put in the finely sliced garlic, season with thyme and chilli flakes, a bit of salt to enhance your flavour profile.
As the garlic starts to sizzle, put in the scallops and sautée on each side until nicely charred.
Remove the scallops once you are satisfied with them and put in the asparagus sprigs coating it thoroughly in the butter and garlic, cook for about 3 to 5 minutes, or however snappy you want the asparagus to be.
Plate the asparagus and the place the scallops on top.
The garlic slices should be nicely caramelised by now so put these on the plate as well, that crunchy nutty garlicky taste enhances the flavour so well.
P.S. you know who does the best asparagus? Hakkasan it is coated in some type of garlic ginger sauce that is so delicious it is a crime.
WINE PAIRING: Something white and easy GREYWACKE is an adventurously wild Sauvignon from New Zealand that is both titilating and easy on the palate with notes of lemons and apricots combined with naturally occurring yeast that gives an elevated level of intricacy that is uncomplicated and cheerful.