Ingredients
Preparation
- 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.
Marinade
- 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.
Sauce
- 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.