Neil Forbes' Isle of Mull scallops with British asparagus

Recipe: Guy Grieve’s Hand-dived Isle of Mull Scallops with British Asparagus

Published: April 11, 2015

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.



  • 4 to 5 spears of British asparagus, blanched for 2 minutes in boiling water
  • 3 scallops, removed from the shell, frill removed and cleaned, leave the orange coral on good salt and pepper
  • 1 tbsp cold-pressed rapeseed oil a handful of watercress or salad leaves
  • 1/4 lemon
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