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

  • 10
  • 1
  • Easy
April already. It’s a wonderful time of year. Seeds are planted and the grass is having its first trim. It’s hard not to get inspired with lots of fresh, new season produce available. I know there are showers, but they make the grass green and lovely for our cattle and sheep. Talking of the earth, it’s the UN International Year of Soils. Soil is so often taken for granted, but healthy soil is a vital component to fight climate change and ensure global sustainability. For me, it’s crucial that we have an organic, fertile ground in which to plant the seeds of the food we eat. It’s such a simple formula. And right now it’s time to enjoy the short British asparagus season, which everyone looks forward to. The harvest starts in the south, in Herefordshire, and slowly creeps north of the Border as the sun warms our cooler soil. Our seasons are so different and they should be reflected in what we eat and the connection of food and where it comes from is so important. Let us all try and enjoy seasonal food in the present, and not rush Mother Nature into the next one. Happy cooking.

Ingredients

  • 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

Method

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.

 

About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.