Brown Butter & Sage Scallops
with Garlic Asparagus
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Scallops
(Contains Molluscs May contain Crustaceans, Fish)
1 bunch(es)
Sage
1 unit(s)
Garlic Clove
100 grams
Asparagus
40 grams
Unsalted Butter
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.
b) Pick the whole sage leaves off their stalks (discard the stalks), then roughly chop half the sage.
c) Peel and grate the garlic (or use a garlic press).
d) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the whole sage leaves in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper and spinkle with a pinch of salt.
a) Trim the bottom 2cm from the asparagus and discard.
b) Heat a drizzle of oil in the large frying pan on medium heat. Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins.
c) Add the garlic and fry until fragrant, 1 min, then remove from the pan and cover to keep warm.
a) Return the pan to medium-high heat with a drizzle of oil.
b) When hot, add the scallops to the pan and cook until the scallops are golden and piping hot, 3 mins on both sides. IMPORTANT: Wash your hands and equipment after handling raw shellfish. The scallops are cooked when opaque in the middle.
c) When 4 mins is remaining, add the butter to the scallops. Once cooked, stir through the chopped sage and remove from the heat
d) Serve the scallops with the brown butter drizzle over and top the the fried sage leaves. Serve the asparagus alongside.
Enjoy!
