How to make asparagus, Jersey royals and scallops
Perfect as a sharing dish, this plate is ideal for summer
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Serves 4
20 Asparagus spears
20 Small jersey royal potatoes, scrubbed
8 Large scallops
150g Unsalted butter, diced
1 Lemon
1 Clove garlic
1tsp Marmite
½ tbsp. chopped parsley
Cook the Jersey royals in a pan covered with salted water until tender, set aside. Bring a large pan of salted water to the boil, cook the asparagus spears until tender. In a frying pan heat a little sunflower oil over a high heat. Pat the scallops dry with kitchen paper, season with salt and place flattest side down in the pan, cook for a minute or so to get a nice golden brown crust, turn over and reduce to a medium heat.
Add the butter, followed by the garlic lightly crushed. Cook for a minute or so and remove the scallops from the pan. Season the butter with a fine grating of lemon zest, a squeeze of juice, and the marmite.
Toss the potatoes, asparagus, parsley and scallops through the butter and serve immediately.
“This is can be a lovely sharing dish, perfect for the warmer weather. Whilst I have used scallops here, I will generally use all sorts of shellfish - prawns in the shells and crabs are other favourites. I like to serve it with some crusty bread to mop up that delicious butter.” Steve Groves
Recipe by Steve Groves, Head Chef at Roux at Parliament Square, rouxatparliamentsquare.co.uk
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