Pan-seared scallops with asparagus and baby leeks from Happy Days with the Naked Chef (page 161) by Jamie Oliver

  • asparagus
  • five-spice powder
  • lemons
  • marjoram
  • scallops
  • butter
  • baby leeks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 04, 2011

    We had some baby leeks (well, more like teenagers actually), some big purple asparagus from a neighbor's garden, and some scallops, so I went exploring in EYB and came up with this recipe. The asparagus and leeks are briefly blanched, then seared in a hot oiled pan. The scallops are scored on one side, seasoned with salt, pepper, and five spice powder, and fried for a couple of minutes. I didn't have the fresh marjoram or savory that was written to be added at this point, so dried marjoram went into the saute. The vegetables are plated and the scallops are finished with 2 pats of butter and the juice of 1/2 lemon, then placed on the plate, with a drizzle of the lemon butter. Well, happy to report that this was absolutely great. The five spice powder flavor, and butter, and lemon all seep into the crosshatches on the scallops. Delicious. And so easy, add some nice bread and dinner is complete. Definitely a keeper.

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