Scallops with Asparagus Recipe

Dressing scallops with roasted, pureed and raw asparagus
Yield: 4    Preparation Time: 25 minutes    Cooking Time: 20 minutes
This recipe uses asparagus in three ways: pureed to serve as sauce, roasted as an accompanying ingredient to the scallop and raw asparagus as garnish. It is not just creative but delicious and healthy as well.


900g of fresh asparagus, ends trimmed and peeled and divided into 3 equal portions
8 large scallops, cleaned (do not remove from shells) and halved horizontally
½ onion, peeled and sliced thinly
150ml of chicken stock
Olive oil
Sea salt
Freshly ground black pepper

Recipe Instructions

Pureeing the asparagus to make the sauce

Preheat your oven to 180 degrees Celsius. While waiting, chop one portion of the asparagus finely. Get a saucepan and put it over medium heat. Add some olive oil and once hot, sauté the finely chopped onions until it become translucent. This should happen in two to three minutes.

Add the finely chopped asparagus into the pan and season with salt and black pepper. Stir until crisp-tender. Pour the chicken stock, turn down the heat and let the liquid simmer for about three minutes or until it is cooked and tender. Turn off heat and pour the whole thing into a blender. Process it until smooth. Transfer into a bowl with ice to cool it down. This should preserve the beautiful green color of the asparagus.

Roasting the asparagus

Heat some olive oil in a pan and once hot, stir-fry the 2nd portion of asparagus for about two minutes. After that, put the pan in the preheated oven. Pour more olive oil onto the asparagus before roasting them for about five minutes or until the spears are tender. Set aside and keep warm.

Prepping the raw asparagus

The 3rd and last portion of asparagus you have set aside will be used raw. Slice the spears very thinly lengthwise. Put it on a plate and drizzle it with olive oil. Once the roasted asparagus is ready, transfer it to a warm plate and set aside.

Preparing the scallops

Pour some olive oil in a pan and when hot, sear the scallops. Season it with salt and pepper and cook each side for about a minute. Once cooked, transfer the scallops on serving plates. Re-heat the pureed asparagus and spoon it over the scallops. Top it with the roasted asparagus and use the raw asparagus as garnish.


Sauce, Roast, Garnish