Seared Scallops With Quails Eggs & Asparagus
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 5 asparagus spears, trimmed
- 2 tablespoons butter
- salt
- fresh ground black pepper
- 1 tablespoon vegetable oil
- 3 quail eggs
- 3 scallops, cleaned
directions
- Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
- Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
- Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.
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