Scallops with Sauteed New Potatoes and Asparagus
150g new potatoes
200g asparagus, washed, trimmed and sliced
200g scallops
4 spring onions, washed, trimmed and sliced
1/2 teaspoon lemon flavoured olive oil
10g butter
Parboil the potatoes for about 7 minutes. Slice and add to a non stick skillet with the lemon oil. Fry on either side until golden.
Meanwhile, steam the asparagus until just barely tender.
When the potatoes are cooked, move them to the edge of the pan and add the scallops. Make sure the pan is good and hot and sear the scallops on either side - this only takes a couple of minutes.
Toss in the asparagus and shake the pan to mix all ingredients. Add the butter and spring onions and shake again. Season generous;y with freshly ground black pepper and salt if required.
Nutrition Summary
Calories (kcal) 387.4
Protein (g) 40.4
Carbohydrate (g) 30.3
Fat (g) 12.4
Fibre (g) 6.5
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