Steve Groves shares the recipe for a sumptuous scallop-filled spring dish
“This dish is something I love to serve in the spring when it starts to warm up a little bit, it can be a lovely sharing dish and whilst here I have used scallops I will generally use all sorts of shellfish, prawns in the shells and crab are other favourites. I like to serve it with some crusty bread to mop up that delicious butter.”
Ingredients
• 20 asparagus spears
•20 small Jersey Royal potatoes, scrubbed
• 8 large scallops
• 150g unsalted butter, diced
• 1 lemon
• 1 clove garlic
• 1tsp marmite
• ½ tbsp. chopped parsley
Method
1 Cook the Jersey royals in a pan covered with salted water until tender, strain and set aside.
2 Bring a large pan of salted water to the boil, cook the asparagus spears until tender.
3 In a frying pan heat a little sunflower oil over a high heat. Pat the scallops dry with kitchen paper, season with salt and place flattest side down in the pan, cook for a minute or so to get a nice golden brown crust, turn over and reduce to a medium heat, add the butter followed by the garlic lightly crushed.
4 Cook for a minute or so and remove the scallops, season the butter with a fine grating of lemon zest a squeeze of juice then the marmite.
5 Toss the potatoes, asparagus, parsley and scallops through the butter and serve immediately.
Recipe courtesy of Steve Groves of Roux at Parliament Square
