Cook time: 20 mins
Ingredients: 300g (10oz) young asparagus, stems trimmed; 8 large scallops; 1 tbsp butter; 200ml (7 fl oz) whipping cream
- Cut off the top 5cm (2in) of the spears and reserve. Cut the stems into 2.5cm (1in) lengths. Add the asparagus stems to a pan of salted boiling water and cook for 5 minutes or until just tender. Remove with a slotted spoon and drain. Place the asparagus tips in the boiling water and cook for 5 minutes. Remove, drain and keep warm.
- Meanwhile, place the scallops in buttered foil and bake in the preheated oven for 4 minutes at 190oC/375oF/Gas 5.
- Place the cooked asparagus stems in a food processor with the cream and process to make a smooth sauce. Transfer to a small pan and heat gently, but do not allow to boil. Taste for seasoning and add salt if necessary. Arrange 2 scallops on each plate (or in a scallop shell) in a pool of sauce, and serve with some of the asparagus tips.