Asparagus, jersey royals, scallop, marmite butter by Steve Groves

Steve Groves

Steve Groves

20th April 2018

Asparagus, jersey royals, scallop, marmite butter by Steve Groves

Asparagus, jersey royals, scallop, marmite butter by Steve Groves.

This dish is something I love to serve in the spring when it starts to warm up a little bit, it can be a lovely sharing dish and whilst here I have used scallops I will generally use all sorts of shellfish, prawns in the shells and crab are other favourites. I like to serve it with some crusty bread to mop up that delicious butter.


  • 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, strain and 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 the 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, season the butter with a fine grating of lemon zest a squeeze of juice then the marmite.
Toss the potatoes, asparagus, parsley and scallops through the butter and serve immediately.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you