• David Hall

Scallops and Asparagus on Potato Cake with Lemon Butter Sauce

The key to a good eating experience with scallops is to eat them as fresh as possible, as well as minimum cooking time in the pan. Seared in a scalding hot pan for 1 and a half minutes on both sides is all you need. Any more, the texture can become rubbery and the natural sweetness disappears.

A simple potato cake, pan fried in butter, makes for the perfect bed for asparagus and scallops and lemon butter - the easiest of sauces - is the perfect accompaniment.

Ingredients - Feeds 2

For the potato cakes:

2 large floury potatoes such as Maris Piper or King Edward, peeled and chopped

Salt and pepper

25g butter

1 tbsp olive oil

12 Asparagus stalks, washed and trimmed

6 plump, fresh scallops

1 tbsp butter

1 tbsp olive oil

Juice of 1 lemon


3 tbsp of fresh parsley and chives, finely chopped

Salt and Pepper

1 - Put the potatoes into a pan of cold water and bring to the boil. Cook until soft, then drain thoroughly and mash in the pan until dry and smooth. Season and add a knob of butter. Shape into circles with your hands then fry with the olive oil and butter until crispy.

2 - While the potato cakes are cooking, cook the asparagus in boiling water for 2-3 minutes. Drain and keep warm.

3 - Heat a frying pan and add the butter and olive oil until smoking. Season the scallops then sear on both sides for 1 and a half minutes on each side. Remove and keep warm.

4 - Pour the lemon juice into the scallop pan, then stir in the butter and finally the chopped herbs. Taste for seasoning.

5 - Arrange the potato cake on a plate with the asparagus and scallops on top, then drizzle the sauce over and around.


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