| Cuisine: English/Irish | Type: Main Course | Serves: 4 |
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Source:
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Jamie Oliver |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Tough to say what the "cuisine" is for this recipe. But, since it came from a cookbook by England's "Naked Chef", we'll give it to the English! |
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Serving Suggestions:
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This could also be an appetizer. |
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Ingredients:
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16 asparagus spears 12 baby leeks extra-virgin olive oil Sea salt and freshly ground black pepper 1 handful of fresh marjoram or summer savory leaves 1 lemon 12 large scallops, trimmed 2 pinches five-spice powder Butter |
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Instructions:
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Blanch the asparagus and leeks in salted boiling water for 4 or 5 minutes, until just tender. Drain. Get a large non-stick skillet hot, add some olive oil and cook the drained asparagus and leeks in a single layer, turning occasionally and cooking until they start to color. Remove to a bowl and rip 1/2 of the herbs. Add a squeeze of lemon juice. Set aside. Reheat the pan without cleaning it. Score the scallops on one side with a sharp knife creating 2 or 3 cuts in each direction about 1/2 way through the scallop. Season on both sides with salt, pepper, and the five-spice powder. Drizzle a little olive oil in the hot pan and add the scallops. Fry for a couple of minutes until they are golden, flip them over and add the rest of the herbs and cook for 1 more minute. While the scallops are cooking, divide the leeks and asparagus between 4 warmed plates. Remove the pan from the heat and add 2 good pats of butter and the juice of 1/2 the lemon. Swirl the pan about to capture all the juices and melt the butter. Put 3 scallops on each plate atop the leeks and asparagus, then drizzle some juice on each. Serve immediately. |
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Related recipes:
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None |
2002-12-30