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Pan fried Scallops with Warm Tomato Dressing |
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| Serves 4 |
Prep 20 mins |
Cooking 10 mins |
Easy |
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Ingredients |
2-3 tbsp olive oil
100g asparagus tips, cut into long, thin, diagonal slices
12 large king scallops, shelled & trimmed of the coral
salt and pepper
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For the dressing
3 tomatoes
1 small shallot, finely chopped
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped parsley
1 tbsp finely chopped chives |
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Make the dressing: skin the
tomatoes and remove their seeds and juice. Cut the flesh
into small dice. Put them in a small pan with the shallot,
olive oil and lemon juice and set aside.
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Heat 2 tbsp of olive oil in a
large, non-stick frying pan. Add the asparagus tips and
stir-fry over a medium-high heat for 2-3 mins or until
just tender and starting to brown. Remove from the pan and
keep warm.
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If necessary, add a little
more oil to the pan. When the oil is very hot, add the
scallops. Season and cook briefly for 2-3 mins (the
cooking time depends on the size), turning once halfway
through cooking. When done, they should be opaque and
browned on both sides. Remove from the pan and keep
warm.
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While the scallops are
cooking, warm the dressing over a medium heat for 2 mins,
then take off the heat and stir in the parsley and chives.
Season with salt and pepper and divide the asparagus among
4 plates and top with the scallops. Serve with the warm
dressing spooned around.
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DAILY
DINNERS 
