Asparagus And Scallop Salad, With Cockle Tartare Sauce And Mint Oil
A luxurious dish that combines succulent scallops, tender asparagus, and a zesty tartare sauce bursting with flavors. The creamy homemade mayonnaise mixed with capers, gherkins, and fresh cucumber creates a delightful contrast to the perfectly seared scallops and vibrant asparagus. Finished with a refreshing mint oil drizzle, this dish is a true showcase of elegant flavors and textures. Perfect for a special occasion or a gourmet dinner at home.
— Constant Cookbook
Ingredients
- 2 free-range egg yolks
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 275ml/10fl oz sunflower oil
- 25g/1oz chopped capers
- 25g/1oz chopped gherkin
- 20g/¾oz diced cucumber
- 20-30 cooked cockles
- 6 spears asparagus
- 150ml/5fl oz light olive oil
- 30g/1¼oz mint
- 4 large scallops
- 25g/1oz butter
- bunch watercress
- bunch rocket
Instructions
- For the tartare sauce, whisk the egg yolks, mustard and vinegar in a bowl, then slowly whisk in the sunflower oil until the mayonnaise is thick and smooth. Stir in the capers, gherkins, cucumber and cockles, saving a few cockles for garnish.
- For the salad, blanch the asparagus in a pan of salted boiling water until just cooked, then refresh in cold water. Season the asparagus with a little olive oil, salt and freshly ground black pepper.
- Blend the mint and olive oil in a blender until smooth, then pass through a sieve into a clean bowl.
- Heat a frying pan until hot, add a little olive oil and the scallops and fry on each side for 45 seconds, then add a knob of butter and season with salt.
- To serve, arrange the asparagus and scallops on serving plates, top with the cockle tartare and salad leaves. Scatter with the remaining cockles across the plate and finish with a drizzle of mint oil.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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