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Asparagus and Scallop Saute

A healthy dish that sets the flavor of scallops against the texture of asparagus!

Ingredients (serves 4)

200g green asparagus

300g scallops

1 tbsp flour

1 tbsp olive oil    

(For the sauce)

20g butter

1 tbsp soy sauce

1 tsp yuzu juice (or lemon juice)

2 tbsp water

A little yuzu peel (not essential)


1. Cut the asparagus into 4cm lengths. If using raw scallops, wash them well, rubbing with 1 tsp of salt. Rinse off and squeeze out any excess moisture. Cut the adductors (the fleshy parts) horizontally with a knife and open them out.

2. Put the asparagus in a frying pan, add 1/2 cup of water, cover and cook over high heat for 2 minutes. Remove from the pan.

3. Use a paper towel to dab any remaining excess moisture from the scallops, and sprinkle with a thin layer of flour on both sides. Heat the olive oil in the frying plan, and cook the scallops over a medium heat until browned. Remove from the pan.

4. Add the butter, soy sauce, yuzu juice, water and yuzu peel to the frying pan and bring to the boil. Finally, return the asparagus and scallops to the pan, combine everything well, and serve!

Nutritional value

(Per serving)

• 118 kcal

• 11.3g protein

• 5.8g fat

• 28mg calcium

• 1g dietary fiber

• 1.4g salt

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