back to cookbook
Gourmet Seafood with Veg Medley
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 24 Asparagus
- 2 cups Oyster mushrooms
- 6 sprigs flat-leaf parsley
- 12 Scallop
- 2 Tbsps olive oil
- 2 Tbsps butter
- salt
- ground peppers
- flaked Sea salt
back to cookbook
print shopping list
Preparation steps
1.
Wash and dry the asparagus spears, pare any dry leaves from the stems with a small knife. Steam for about 12 minutes over a half-filled saucepan of simmering water.
2.
Rinse the mushrooms quickly under cold water and dry with a tea towel. Wash and dry the parsley; chop very finely.
3.
Rinse the scallops and dry with kitchen paper.
4.
Heat the oil in a saucepan and fry the mushrooms at high temperature for 3 minutes then add the asparagus. Season, sprinkle with half the parsley, cook for a further 2 minutes then keep them hot to one side.
5.
Slice the scallops in two width-wise. Heat the butter in a non-stick pan until bubbling and sear the scallops for 30 seconds each side. Season with flaked sea salt and a few twists of ground pepper.
6.
Arrange the vegetables on the plates, add the scallops, sprinkle over the remaining parsley and serve immediately.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week
