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Asparagus with scallops, red onion and ginger

Janet Brinkworth from Good Food Live
Fresh ginger and soy add an Oriental flavour to Janet Brinkworth's stylish asparagus and scallop dish

Asparagus with scallops, red onion and ginger

Method

1. Place the asparagus in a heatproof bowl, and pour over boiling water to blanch it. Set aside until al dente, then drain.

2. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Add the onion and ginger and fry, stirring often, until the onion is lightly browned, around 5 minutes.

3. Drain the blanched asparagus and coat with 2 tablespoons of olive oil. Meanwhile, preheat a griddle pan.

4. Cook the asparagus on the griddle pan until marked on both sides.

5. Meanwhile, heat the remaining olive oil in a heavy-based frying pan. Add the scallops to the pan and cook until lightly crusted on each side.

6. To assemble the dish, place a portion of fried onion on each of 4 serving plates. Top with the scallops, then the charred asparagus. Drizzle with a little soy sauce and serve at once.

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Serves: 4

Prep: 10 min
Cook: 5 min

Ingredients
2 bunches of Asparagus, woody ends trimmed off
1 red onion, sliced
2.5 cm fresh ginger root, sliced into short, fine lengths
4 tbsp extra virgin olive oil
16 Scallops, shelled
Soy sauce, for drizzling