Seared scallops with asparagus and new potatoes

Ingredients

For 1 serving

• Scallops180 g
• Asparagus200 g
• Potatoes200 g
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: March – June

Method

1. Bring a pan of water to the boil. Scrub the new potatoes well; wash the asparagus and snap off the woody ends.
2. Salt the water and boil the potatoes whole for 15 minutes, until a fork slides through; add the asparagus for the last 5 minutes, until tender but bright green. Drain everything.
3. Meanwhile dry the scallops very well with kitchen paper: if they're damp they won't form a crust.
4. Heat half the oil in a frying pan over high heat until very hot, add the scallops spaced apart and sear for 1½ minutes per side without moving them, until golden-crusted and just opaque in the centre; salt them.
5. Halve the potatoes and dress the potatoes and asparagus with the remaining oil, the lemon juice, a pinch of salt and black pepper.
6. Serve the scallops on the vegetables.