Seared Scallops With Asparagus Salad & Blood Orange Gremolata

Seared Scallops With Asparagus Salad & Blood Orange Gremolata

PREPARATION 10 MIN | COOK TIME 10 - 15 MIN | SERVES 4

REDBELLY CITRUS ADELENE - SCALLOPS from TNM Creative Media on Vimeo.

 

Ingredients

  • 16 fresh sea scallops
  • 1 asparagus bunch
  • 1 blood orange (zest and segments)
  • 1/2 lemon
  • 250g rocket or spinach 
  • 1 small fennel bulb (thinly sliced)
  • ¼ bunch flat-leaf parsley (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 200ml olive oil 
  • ½ tsp white sugar
  • 1 ½ tsp white wine vinegar 
  • 1 tbs butter

  • salt & pepper to season

Method

Blood Orange Gremolata

  1. Mix finely chopped parsley, garlic, 100ml of olive oil and the zest of one blood orange into a small bowl.
  2. Season with salt and pepper and set aside.

    Scallops & Asparagus

    1. Pat the scallops dry and season with salt and pepper.
    2. Heat oil in a non-stick frying pan over moderately high heat until hot but not smoking, then sauté scallops for 30 - 50 seconds on each side, until golden brown and just cooked through.
    3. Add a knob of butter to scallops. Spoon melted butter over the scallops whilst tilting the pan.
    4. Finish with a squeeze of lemon juice.
    5. Once the scallops have been removed from the frypan, add the asparagus to the hot pan and cook until just tender in the pan juices.
    6. Coat the scallops with the blood orange gremolata. 

      Salad

      1. In a bowl, mix white wine vinegar, sugar, a drizzle of olive oil and a pinch of salt and pepper.
      2. Add asparagus, finely sliced fennel and rocket to the bowl of dressing and mix all together.
      3. To assemble place salad on a plate and rest the scallops on top. Garnish with blood orange segments.
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