Sea Scallops with Fresh AsparagusSEA SCALLOPS WITH FRESH ASPARAGUS

Alliance food - wine:

The rosé wine  "CHÂTEAU CASTEL DES MAURES"  goes well with Saint-Jacques style sea scallops and freshly cooked asparagus.

Preparation - 10 minutes, cooking time - about 20 minutes.

For 2 persons: 100 g of scallops; 250 g of fresh green asparagus; 2 tbsp olive oil; 20 g of butter; chopped chives; salt and pepper to taste.

Rinse the scallops under cold running water and dry them with absorbent paper towels. Heat the olive oil and butter in a pan. Add the scallops and cook them for about 2 minutes on each side over high heat. Upon completion of cooking, keep them warm under the cover of the sauce pan.

Wash asparagus and cut at 3 cm from bottom. Plunge the asparagus in boiling salted water and cook 4-5 minutes. They must remain slightly firm. Drain, rinse them under cold water to stop cooking and drain again. Heat olive oil in a sauce pan and brown for 2 minutes. Salt and pepper to taste.

Wash the chives and cut at about 3 cm from bottom tips. Divide the asparagus, chives on plates and harmoniously arrange the scallops.