200g British asparagus tips
20 fresh scallops
4 tbsp sweet chilli sauce
200g crème fraiche
2 tbsp olive oil
Heat a heavy based frying pan with 1 tablespoon of olive oil. Add the asparagus, season with sea salt and black pepper, and sauté for 3 – 4 minutes, until the asparagus is just cooked. Remove from the pan and keep warm.
Return the pan to the heat and add the other tablespoon of olive oil, making sure the pan and the oil are very hot but not smoking. Pat the scallops dry with kitchen paper, season with sea salt and add them to the hot pan. Cook for 45 seconds on each side and remove from the pan.
Divide the asparagus tips between four serving plates and place the scallops on top. Spoon some crème fraiche to the side, and drizzle each plate with a tablespoon of
sweet chilli sauce. Grind over some black pepper and serve.
To make this a more healthy option you could use low fat crème fraiche. Add finely chopped chives to the crème fraiche as an alternative.