In this recipe panfried scallops get a spicy taste of chili and garlic. The mild asparagus of the season goes well with these scallops. Both tasting and looking delicious.
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 water to the boil with a little sugar and salt.
Add asparagus to the water and cook for 1-2 minutes.
Finely chop chili and garlic, and mix with sunflower oil and water.
Leave the scallops in the marinade for at least 1 hour.
Remove the scallops from the marinade and let drain on a paper towel. Keep the marinade for the sauce.
Quickly pan-fry or grill the scallops, approx. 30 seconds on each side.
Pour the marinade in a little saucepan and reduce to half.
Add cream and let it reduce a little.
Whisk in butter right before serving and season with salt and pepper to taste.
Serve scallops with sauce over and asparagus and salad on the side.