Asparagus, sugarsnap pea, and scallop salad

This is inspired by a recipe from Annabel Langbein's The Free Range Cook. This is as extravagant as home cooking gets for me. I love seafood, and it's much more affordable to make it at home than to eat it at a restaurant. And this way I can eat as much as I like. In addition to the scallops, sometimes I add prawns to fill it out a bit.

Ingredients

  • 1 bunch of asparagus
  • 125g sugarsnap peas
  • 1 little gem lettuce, shredded
  • 1 avocado, flesh cut into 1cm cubes
  • 180g scallops, cut in half to resemble shallow disks
  • zest of 1/2 a lemon or lime
  • salt and pepper
  • a pinch of sugar
  • 2 tblsp olive oil

Dressing

  • 30ml freshly squeezed orange juice
  • 30ml freshly squeezed lime juice
  • 30ml freshly squeezed lemon juice
  • 1/2 tsp rice vinegar
  • 1 tsp fish sauce
  • 1 tsp sugar
  • pepper

Method

  1. Place the dressing ingredients into a lidded jar and shake to combine. Refridgerate.

  2. Place a large pot of water on to boil. Pour cold water into a large bowl and add ice. Add the asparagus to the boiling water for 3 minutes, then add the sugarsnap peas for 1 minute. Drain, and then quickly transfer to the bowl of ice water. Leave to cold for a few minutes, then drain well.

  3. Place the lettuce, asparagus, sugarsnap peas and avocado in a large bowl.

  4. Mix the scallops with the zest and season with salt, pepper and sugar. Heat the olive oil in a large heavy-bottomed pan on a high heat. Cook the scallops for 40-50 seconds on each side.

  5. Place the scallops on top of the salad, and pour the dressing over the top.

I serve this with crusty bread and butter.

References

Langbein, Annabel (2010). The Free Range Cook. Phoenix Offset.

Tags

  • Recipe
  • Salad
  • Dinner
  • Easy