This salad is very simple to make, yet has a great harmony of flavour between the savoury base of beans, the sharp fresh asparagus and the creamy scallops. Fresh asparagus is best eaten in season, so this dish would make an ideal Spring lunch. Serves 4.
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp chopped fresh tarragon
1 tsp chopped fresh basil
1 tsp chopped fresh chives
½ tsp honey
Salt and freshly ground black pepper
For the salad:
75g asparagus spears
12 scallops, cleaned and corals removed
Small handful broad beans, soaked
2 tbsp butter
2 tbsp olive oil
Salt and freshly ground black peppper
Sprig of mint to serve
Whisk together the olive oil, balsamic vinegar, honey and chopped herbs, and season to taste.
Heat a tablespoon of olive oil over a medium heat and add the asparagus and broad beans. Fry them for 3-4 minutes, until they are just softened, and then transfer to a serving dish and toss with half the dressing.
Add another tablespoon of oil and increase the heat to high. Place the scallops in and fry for 1-2 mins on one side until they turn golden brown. Then add the butter and turn the scallops over, frying them for a further 1 minute until they are cooked through.
Arrange the dressed asparagus and beans on a plate with the scallops on top. Drizzle with the rest of the dressing and garnish with fresh mint.