Asparagus and potato salad with roasted scallops
50 mins
50 mins
Ingredients
- 500 g waxy potatoes
- 750 g white asparagus
- 7-10 Tbsp Salt
- 2-3 TEASPOONS Sugar
- 2-3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Pepper
- 1 Pomegranate
- 8 TABLESPOONS Olive oil
- 1 collar (60 g) Rocket
- 8 Scallops without shell
- 1/2 TABLESPOON Butter
- 7-10 Tbsp coarse sea salt
Directions
- 1
Cook potatoes with skin in salted water for 20 minutes. Drain. Leave to cool. Peel asparagus, cut off ends and cut into 3 cm long pieces. Cook the asparagus with 1 tsp. sugar in salted water for 10-12 minutes.
- 2
Drain, collecting 200 ml asparagus water.
- 3
Peel the potatoes and cut into ½ cm thick slices. Put potatoes and asparagus in a bowl. Mix asparagus water with 1 tbsp vinegar, salt and pepper and pour over the vegetables. Mix carefully and let cool.
- 4
Cut the pomegranate in half. Squeeze the juice of one half. Remove the seeds from the second half. Mix pomegranate juice with 1-2 tbsp vinegar, 1-2 tsp sugar, salt and pepper. Stir in 6 tbsp. olive oil bit by bit.
- 5
Clean, wash and spin-dry the rocket.
- 6
Dab the scallops dry. Heat 2 tablespoons of oil with butter in a frying pan. Fry the scallops on each side over medium to high heat for 2 minutes, season with sea salt and pepper. Mix salad with rocket and serve with pomegranate vinaigrette and the scallops.
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