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.

Ingredients

  • 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

Method

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.

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