Creamy, tender scallops and sweet peas and asparagus tied together with salty Parmesan and gloriously nutty brown butter.
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12 oz frozen peas
2–3 tbsp extra-virgin olive oil
2 sprigs of mint, leaves picked
1 tbsp olive oil
bunch of asparagus, trimmed
12 fat king scallops, with or without roe
1 oz unsalted butter
¾ oz grated Parmesan cheese
350g frozen peas
2–3 tbsp extra-virgin olive oil
2 sprigs of mint, leaves picked
1 tbsp olive oil
bunch of asparagus, trimmed
12 fat king scallops, with or without roe
25g unsalted butter
20g grated Parmesan cheese
Saucepan
Frying pan