Scallops and asparagus with ponzu
Saturday 12 April 2008
It almost seems a shame to cook freshly dived and shucked scallops. When they are served raw, scallops can be every bit as good as oysters, and they make a perfect Japanese starter with slightly crunchy and thinly sliced, blanched asparagus.
You can get many different varities of ponzu, which is a citrus-based condiment, in Asian and Japanese food shops, as well as in some of the better supermarkets.
4 large or 8 medium scallops, freshly shucked and cleaned
8-12 asparagus spears, trimmed of their woody stalks
1tbsp chopped chives
Cook the asparagus in boiling salted water for 1-2 minutes keeping them crunchy then drain and refresh under cold water for 20-30 seconds to stop them cooking any longer. Thinly slice the scallops and cut the asparagus as thinly as possible on the angle leaving the tips intact.
Arrange the scallops and asparagus on serving plates and sprinkle with a little sea salt then drizzle over the ponzu and scatter with chives and serve immediately.
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