Ginger scallops with asparagus

  Calories per serving 248

  Serves 4
  Preparation time 10 minutes, plus
  Cooking time 8-10 minutes


  12 scallops
  2 spring onions, thinly sliced
  finely grated rind of 1 lime
  1 Tbs ginger cordial
  2 Tbs extra-virgin olive oil, plus extra
  for  drizzling
  250 g (8 oz) thin asparagus spears
  juice of ½ lime
  mixed salad leaves

      salt and pepper
      chervil sprigs, to garnish

  • Cut each scallop in half and place the pieces in a nonmetallic bowl. 
  • Mix together  the spring onions, lime rind, ginger cordial and half the oil in a separate bowl. 
  • Season to taste and pour this dressing over the scallops. 
  • Leave to marinate for 15 minutes.
  • Meanwhile, put the asparagus in a steamer, cover and cook for 5-8 minutes until tender. 
  • Toss with the remaining oil and the lime juice. 
  • Season to taste and keep warm.
  • Heat a large nonstick frying pan until hot, add the scallops and fry for 1 minute on each side until golden and just cooked through. 
  • Add the marinade juices and heat through. 
  • Arrange the asparagus spears, salad leaves and chervil sprigs on 4 serving plates with the scallops and any pan juices, then serve.
  • For scallops with Parma ham, wash and cut the scallops, then marinate in 2 crushed garlic cloves, the lime rind and all the oil, omitting the spring onions and ginger cordial. 
  • Meanwhile, remove the fat from 4 slices of Parma ham, then cook under a preheated hot grill for 2-3 minutes until golden and crisp. 
  • Leave to cool, then break the ham into large pieces. 
  • Cook the scallops as above and serve with the ham and remaining ingredients. 
  • Omit the asparagus.