Another wonderful ingredient which we were able to get from Davies Fish Shop in Cromer was fresh scallops. I made them on this occasion with a creamy mustard sauce, and served them with steamed asparagus. This is a quick and easy recipe, but once with lots of flavour.
- Scallops 150 g (about 6)
- Butter 1 Tbs
- Double Cream 4-5 Tbs
- Whole Grain Mustard (prepared) 1 rounded Tbs
- Dijon Mustard 1 tsp
- Lemon Juice splash
- Asparagus 8 spears
Remove the tough bottoms from the asparagus and then cut spears in half. Place in a steamer and cook for 10 minutes (or until tender). In a medium pan melt the butter and then add the scallops. Fry about 3 minutes per side. Reduce the heat, and move scallops to the side of the pan. Add the mustards, and cream to the juices in the pan, and mix until they begin to thicken. Turn off the heat, and return scallops to the centre of the pan. Cover with the sauce, and add a splash of lemon juice.
Place asparagus on a plate, and spoon the scallops and sauce next to it.