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Recipe Scallops with green asparagus

Cook the PERFECT Scallops w/ Asparagus in 10 mins (April 2019).


Fresh scallops and crisp, green asparagus make a delicious duo for spring. Whether as a starter or as a main course - for all gourmets a real treat!

Scallops with green asparagus

Ingredients (for 4 servings)

For the wild garlic pesto

  • 150 g cleaned wild garlic
  • 100-150 ml of olive oil
  • 50 g of grated Parmesan
  • 2 tablespoons of pine nuts
  • 1 peeled garlic clove
  • salt
  • black pepper from the mill

For the asparagus and the mussels

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  • 16 green asparagus spears peeled at the ends
  • 6 tbsp olive oil
  • 2 tablespoons of roasted pine nuts
  • salt
  • black pepper from the mill
  • 2 red onions cut into strips
  • 2-3 tablespoons white balsamic vinegar
  • 8 triggered, cleaned fresh scallops (about 250 g)


  1. Blanch wild garlic in boiling salted water. Cool immediately in ice water. Express well and dry. Mix with the remaining ingredients to make pesto.
  2. Cook asparagus in boiling salted water for about 4 minutes, cool in ice water, drain well, dab dry. Lightly fry in 2 tablespoons of olive oil in a non-stick pan from all sides, add pine nuts. Season with salt and pepper. Keep warm.
  3. Fry red onions in 2 tbsp olive oil. Immediately deglaze with white balsamic. Season with salt and pepper, bring the vinegar to a boil. Lightly salt the scallops and fry in a non-stick pan in 2 tablespoons olive oil from both sides for a total of 2-3 minutes.
  4. Serve 4 asparagus and 2 scallops per plate. Place red onions and wild garlic pesto.

Difficulty: easy
Preparation time: approx. 30 min.
Per serving: about 610 kcal, 17 g protein, 56 g fat, 10 g carbohydrates

Tip: Instead of wild garlic (available only from March to May) you can also use sorrel. Who likes it, then takes twice as much garlic for the pesto.

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