St Enodoc asparagus with hand dived scallops and chilli and mint dressing
Serves 2 as a starter
Small bunch of asparagus
6 medium scallops, cleaned
1 medium red chilli
Small bunch of mint
Juice of half a lemon
100ml Extra virgin olive oil
Cornish sea salt
Remove the woody part of the asparagus flexing the asparagus away from you gently. The stem will break at the woody part which you can then discard. Add the asparagus to pan of boiling salted water and cook for 2 minutes.
Add a little oil to a frying pan and heat. Place the scallops in the pan and cook for one minute or until golden brown, before turning over and repeating the process on the other side.
Meanwhile, cut the chilli in half, remove the seeds and finely chop. Pick the mint leaves and finely chop and mix the two ingredients together with the extra virgin olive oil, a pinch of salt and the lemon juice.
To serve, put the asparagus on the plate, top with the scallops and dress with the chilli and mint dressing.