Gourmet Seafood with Veg Medley
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.
Rinse the mushrooms quickly under cold water and dry with a tea towel. Wash and dry the parsley; chop very finely.
Rinse the scallops and dry with kitchen paper.
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.
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.
Arrange the vegetables on the plates, add the scallops, sprinkle over the remaining parsley and serve immediately.