Scallop and Asparagus with Grana Padano
Italians do not mix cheese and seafood but I will make one exception to the rule with scallops. These work well with the delicate flavour of Grana Padano 9-16 months, here mixed into the crispy breadcrumb coating. Soaking asparagus in iced water will remove their bitterness and give them a lovely crunch. This dish is all about texture, rounded off by the sweetness of the scallop and the zing of the herb dressing.
- 1 bunch of green asparagus
- For the dressing:
- ½ cup of parsley leaves
- ½ cup of tarragon
- 1 tbsp of pine nuts
- 2 tbsp Grana Padano 9-16 months, grated
- ½ cup of extra virgin olive oil
- ¼ cup of cooked peas, peeled and split in half
- For Scallops:
- ½ cup of dry breadcrumbs
- 3 tbsp Grana Padano 9-16 months, grated
- 5g chives, finely chopped
- Sea salt and freshly ground white pepper
- 8 scallops
- 2 tablespoons olive oil
- Using a mandolin or a sharp knife, thinly slice the asparagus and soak in iced water for about an hour.
- Prepare the dressing. Pick the parsley and tarragon leaves, discarding the larger tougher stems. Blanch the parsley leaves in boiling water for a few seconds, drain, run under cold water and squeeze dry. Place in a tall jar with the tarragon leaves, Grana Padano, pine kernels, salt and pepper and about 50ml of olive oil. Using a hand held mixer, start blending, slowly adding the rest of the oil, until you get a creamy fluid dressing. Set aside.
- Mix the breadcrumbs, Grana Padano, chives and seasoning. Coat the scallops with the breadcrumbs and pan-fry in the olive oil on medium heat for about 3 to 4 minutes on each side until golden and crispy.
- Drain the asparagus and dry them on kitchen paper. Spread on a serving plate, drizzle with the dressing then scatter with peas, place the scallops on top and share.
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