With fried green asparagus and Rocket walnut pesto.

Ingredients

• 8-12 whole scallops
• 100g thin-sliced Serrano ham
• 500g green asparagus
• 100g fresh rocket
• 30-40g walnuts
• 5 ml of walnut oil
• 5 ml of Balsamic vinegar
• Butter
• Seasoning: salt, pepper, cloves
• Optional: 1 clove of garlic

 

Preparation

1. Peel the the lower third of each asparagus (Or they may appear woody.)
2. Chop the asparagus into 3-4 cm strips.

The Pesto:

1. Rinse the rocket
2. Add walnuts, the clove of garlic, salt and freshly ground pepper to the walnut oil and mix thoroughly in a blender.
3. Rinse the scallops briefly under cold water and dry them with a paper towel. Season lightly with a little lemon juice and salt and pepper.
4. Cut the Serrano Ham into slices the same size as the scallops. Then use the Serrano Ham slices to cover the scallops on one side.
5. Fry the asparagus with a little butter in a frying pan. Salt and pepper them and add a little Balsamic vinegar. Fry the asparagus for another 6-8 minutes until a little brown and al dente.
6. Sauté the scallops in olive oil for 1-2 mins each side, until golden brown.
7. Remove the frying pan from the stove and let the scallops rest in the remaining heat of the pan. Remember that scallops are very sensitive and shouldn’t be fried for too long or on high heat.

Serving suggestion

• Place the asparagus in the centre of the plate.
• Cut the scallops into equal, long halves and put them with the open sides on top onto the vegetables.
• Arrange the walnut pesto in a circle around it.