Asparagus And Scallop Salad, With Cockle Tartare Sauce And Mint Oil


Ingredients For the tartare sauce
  • 2 free-range egg yolks

  • 1 tsp Dijon mustard

  • 1 tsp white wine vinegar

  • 275ml/10fl oz sunflower oil

  • 25g/1oz chopped capers

  • 25g/1oz chopped gherkin

  • 20g/¾oz diced cucumber

  • 20-30 cooked cockles

For the salad
  • 6 spears asparagus, peeled

  • 150ml/5fl oz light olive oil, plus extra for frying

  • 30g/1¼oz mint leaves

  • 4 large scallops, roe removed

  • 25g/1oz butter

  • bunch watercress leaves

  • bunch rocket leaves


Make This Light And Delicate Salad To Make The Most Of The Short Asparagus Season.

BBC Favicon BBC
View Full Recipe

MS Found Country:US image description
Back to top