Pan-Seared Scallops With Asparagus

Seared Scallops with Asparagus 

Serves 2


  • 6 shelled king scallops scored criss cross one side
  • 12 small asparagus spears
  • best olive oil
  • salt and pepper
  • 1 small bunch of fresh marjoram, chopped
  • 1 lemon
  • 2 pinches of five spice


  1. Blanch asparagus in boiling salted water for two minutes. They should come out tender. 
  2. Drizzle a frying pan with olive oil and bring to fairly hot. Cook asparagus in small batches until lightly coloured.
  3. Place asparagus in a bowl with half the marjoram and squeeze in the juice of the lemon. Keep warm.
  4. The same pan can be used for the scallops. Season scallops with the salt, pepper and five spice. Add 3 tablespoons of olive oil to the pan. When hot (not too hot), fry scallops gently for a couple of minutes, then turn over, adding the remaining marjoram, and cook for another minute.
  5. Arrange asparagus and scallops on warmed plates.