Ingredients
Preparation
- If you are using fresh scallops these should be opened and rinsed. Frozen scallops should be placed in a bowl, thawed in the refrigerator and then dried with a paper towel.
- Bring the water to the boil with a little sugar and salt.
- Add asparagus to the water and cook for 1-2 minutes.
Marinade
- Finely chop the chili and garlic, and mix with the sunflower oil and water.
- Leave the scallops in the marinade for at least 1 hour.
- Remove the scallops from the marinade and drain on a paper towel. Keep the marinade for the sauce.
- Quickly pan-fry or grill the scallops for approx. 30 seconds on each side.
Sauce
- Pour the marinade into a little saucepan and reduce to half.
- Add cream and reduce a little.
- Whisk in the butter just before serving and season with salt and pepper to flavour.
Drizzle the sauce over the scallops and serve with asparagus and salad on the side.