Ingredients for 4

4 large and fresh scallops
8 green asparagus
Fresh butter
Pepper and salt
Fresh chives
2 shallots
Half a cup of fresh or frozen peas

Recipe

Rinse the scallops under cold water and pat them dry with a paper towel.
Cut the asparagus into approximately 10 cm lengths. Bring a pot of lightly salted water to a boil and cook the asparagus for about 10 minutes for al dente or 15 minutes for a softer texture. Once cooked, remove from the water and set aside.
In a pan, melt enough butter to cover the bottom. Add the chopped shallots and stew them on low heat for about 10 minutes, allowing them to soften without browning. Afterward, strain the butter to remove the shallots.
Return the butter to the pan and heat it gently over low heat. Fry the scallops for 5 minutes on each side, keeping them slightly translucent in the center. Season with salt and pepper. Once cooked, remove the scallops from the butter and set them aside.
In the same pan, add the cooked asparagus and sauté it lightly in the butter, without adding more seasoning. After a minute, add the peas and cook for another 5 minutes. Be sure the peas stay vibrant and don’t discolor, keeping everything fresh and green.
Place two asparagus spears on each plate, with a scallop on top or alongside. Add a few peas and sprinkle with chopped chives for a fresh finish. Spoon some of the flavorful butter over the top for extra richness.
Accompany the dish with a piece of crusty baguette to soak up the delicious butter sauce.

Did You Know?

Scallops are typically farmed using the “suspended” method, where juvenile scallops, called spat, are attached to ropes or mesh bags and suspended in clean, nutrient-rich waters. As they grow, they filter-feed on plankton and algae, developing their characteristic shells before being harvested once they reach the desired size.