Scallops are a great companion for asparagus. I’m serving mine with a few hand-dived scallops from Grieve’s Ethical Shellfish Company from the Isle of Mull.
1 Place a griddle pan over a moderate heat. Rub the spears of asparagus with a little oil then place on the griddle. Season with salt and pepper.
2 Cook for 4 to 5 minutes, turning as you go. Remove and keep warm.
3 Rub a little oil on each scallop and place gently on the griddle. Season with salt and pepper, turn after 1 to 2 minutes and season again.
4 Place the warm asparagus onto a warm plate and add the scallops. Add some watercress or salad leaves and trickle over a good squeeze of lemon, and another pinch of salt.