Grilled Scallops with Balsamic Dressing, Parmesan and Asparagus
This is five-star simplicity on a plate. It is light and healthy without cutting back on flavour. You don’t need major cooking technique as the ingredients — scallops, parmesan and asparagus — speak for themselves. The balsamic reduction is something a little special that brings together the fresh flavours. It is also a great sauce to drizzle on your favourite vegetables.
16 asparagus spears (white if in season)
8 cherry tomatoes, halved
100 g mixed salad
4 tablespoons Bitton Lemon Dressing
or French vinaigrette
plus extra for serving
16 scallops, coral removed
Sea salt and white pepper, to season
Olive oil for cooking
Bitton Caramelised Balsamic Dressing
80 g parmesan, shaved
Prepare the asparagus by exerting gentle pressure at the base of each
spear until it breaks where it is tender. Place in boiling water for 3 to 4
minutes or until still slightly firm. Drain and refresh under cold water.
Combine the asparagus, cherry tomato halves and salad leaves in a bowl.
Add the Bitton Lemon Dressing or French vinaigrette and toss gently.
Arrange the salad on four plates.
Prepare the scallops by patting dry with paper towel and seasoning with
salt and white pepper. Place a heavy chargrill pan over high heat, brushing
it lightly with olive oil. Place the scallops on the chargrill pan. Cook each
side for half a minute. Remove, set aside and keep warm.
Place four scallops on each serving plate and top with a small handful of
dressed salad. Drizzle over reduced balsamic vinegar and garnish with