Seared Scallops With Quails Eggs & Asparagus

1. 1

   Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.

2. 2

   Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.

3. 3

   Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.