Grilled scallops and asparagus

A lightly cooked dish full of texture and nutritional benefit


Serves 2
Preparation time 10mins
Cooking time 10mins
Equipment A griddle or frying pan; blender; saucepan; sieve


8-10 fresh scallops – depending on size
1 bunch English asparagus
250g new potatoes
2 tomatoes
Half a small cauliflower
50ml olive oil or cold pressed rapeseed oil
Salt and pepper, to taste

1 To make the sauce, quarter and deseed the tomatoes; discard the seeds. Liquidise in a blender, season with salt and pepper, and stir in the olive oil. Set aside.

2 Slice or halve the potatoes and add them to a large pan of boiling water. Cook for approx 5mins, drain and keep them warm. Snap the asparagus where it naturally break and discard the 'woody' end stalk. Cut the cauliflower into small florets. Add both to a pan of boiling water and boil for 1min. Drain.

3 To prep the scallops, pull the roe (orange part) off the scallop and separate, as the cooking times differ.


4 Cook the asparagus and cauliflower for 2mins in a preheated griddle plan, or under a grill. The aim is to char the vegetables. Remove and keep to one side. Adding a small amount of oil and seasoning, grill the white scallop meat for approximately 1min each side. Be strict with the timing as overcooking scallops makes them rubbery. Plate up the ingedients and spoon over the sauce.