Preparation | Cooking | Start to finish |
---|---|---|
24 min. | 14 min. | 38 min. |
1 | Peel 250 g green asparagus spears, and cook in salted boiling water until they are just cooked (still a bit crunchy). | ![]() |
2 | When done, remove from cooking water and put ito very cold water. | ![]() |
3 | Then drain and dry them. | ![]() |
4 | Cut asparagus tips and set aside. Heat serving plates. | ![]() |
5 | Prepare 16 scallops by cleaning and drying them. | ![]() |
6 | Put 3 tablespoons olive oil in a large frying pan. Put on high heat until lightly smoking, this is important for sealing the scallops. Place scallops in the pan, and fry 1 or 2 minutes on each side until they are golden brown. | ![]() |
7 | Reduce a the heat a little, season, and add asparagus tips. | ![]() |
8 | Grate on or add 3 tablespoons Parmesan (Parmigiano Reggiano), and melt by stirring for 1 or 2 minutes. | ![]() |
9 | Divide between hot serving plates, and serve as soon as possible. | ![]() |