This is five-star simplicity on a plate. It is light and healthy without cutting back on flavour. You don’t need major cooking technique as the ingredients — scallops, parmesan and asparagus — speak for themselves. The balsamic reduction is something a little special that brings together the fresh flavours. It is also a great sauce to drizzle on your favourite vegetables.
- 16 asparagus spears (white if in season)
- 8 cherry tomatoes, halved
- 100 g mixed salad
- 4 tablespoons Bitton Lemon Dressing
- or French vinaigrette
- plus extra for serving
- 16 scallops, coral removed
- Sea salt and white pepper, to season
- Olive oil for cooking
- Bitton Caramelised Balsamic Dressing
- 80 g parmesan, shaved
Prepare the asparagus by exerting gentle pressure at the base of each spear until it breaks where it is tender. Place in boiling water for 3 to 4 minutes or until still slightly firm.
Drain and refresh under cold water. Combine the asparagus, cherry tomato halves and salad leaves in a bowl. Add the Bitton Lemon Dressing or French vinaigrette and toss gently.
Arrange the salad on four plates. Prepare the scallops by patting dry with paper towel and seasoning with salt and white pepper.
Place a heavy chargrill pan over high heat, brushing it lightly with olive oil. Place the scallops on the chargrill pan.
Cook each side for half a minute. Remove, set aside and keep warm. Place four scallops on each serving plate and top with a small handful of dressed salad.Drizzle over reduced balsamic vinegar and garnish with