Seared scallops and asparagus with lemon-thyme dressing
Get ready to dig into a dish that's gonna make your taste buds happy! This bright and fresh recipe is great for a quick dinner on a busy night or to wow your friends at a fancy get-together. Super easy to whip up and full of flavor, every bite is boosted by the yummy lemon and thyme in the olive oil and a sprinkle of rock salt.
Ingredients
- 5 asparagus spears
- ½ cup olive oil
- zest of ½ lemon
- Thyme
- 3 scallops
- A little lemon juice
- Rock salt and freshly ground pepper
Instructions
- Boil a pan of water for the asparagus spears.
- In a separate small pan, heat some olive oil on a very low heat, add the zest of half a lemon and a few sprigs of thyme and leave the oil to infuse while you prepare the remainder of the meal.
- Peel the asparagus (optional) and snap the stalky ends off, cut the asparagus into bite size chunks and boil them for a couple of minutes, until they turn bright green. Drain and rinse under a cold tap to stop the cooking process.
- Brush a non-stick frying pan with a little of the lemon-thyme olive oil and place on a medium-high heat. When the pan is hot, fry the scallops for a minute on each side (less if you are using queen scallops or sliced king scallops).
- Add the asparagus at the last moment to heat them back through. Season with a little rock salt and freshly ground black pepper and plate it up.
- Drizzle with a teaspoon of the infused olive oil and serve.
Notes
The amounts used for the scented olive oil are much higher than you need for a single serving; save it for future use!