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20 mins
Asparagus and Scallops Salad Recipe

Asparagus and Scallops Salad

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers

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You'll be delighted to know that, in this recipe for Asparagus and Scallops Salad, the large scallops are only 74 kcal each but bring 15% proteins and only 0.2g/100g lipids - an excellent balance between proteins and lipids - not to mention a wonderful texture and flavour! Scallops and asparagus - a marriage made in food heaven! This recipe brings both together and will leave you shouting for more.

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Asparagus and Scallops Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
serves 4 (304 kcal per person):
8 oz
asparagus tips (about 16 stalks)
1 lb
large scallops
1 pinch
4 teaspoons
balsamic vinegar
4 tablespoons
fromage frais (fromage blanc, maquée)
1 teaspoon
Dijon mustard
4 teaspoons
olive oil
chopped parsley
salt and pepper


How to Cook Asparagus and Scallops Salad

  1. Wash and trim the asparagus, then cook in boiling water for 10 minutes until the stalk is easily penetrated by a fork. Meanwhile, place the scallops into a non-stick frying pan. Season with salt and freshly ground pepper to taste and add a pinch of saffron. Cook for about 1½ minutes on each side then set them aside on a warm plate.
  2. Peel and finely slice the shallots then place them in the same pan and cook gently until they become translucent. Remove the pan from the heat, add the balsamic vinegar and, using a wooden spatula, "scrape" the pan to 'deglaze' (bringing the flavour of the scallops and the shallots into the vinegar). Add the fromage frais, mustard and oil and mix vigorously. Leave until just lukewarm.
  3. On small plates, place the scallops, asparagus and shallots and drizzle some sauce over. Decorate with chopped parsley and serve.

This recipe is intended to be eaten lukewarm, so if you wish, you can substitute natural (unsweetened) yoghurt for fromage frais.
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Reviews of Asparagus and Scallops Salad

Rating 5 out of 5 - Many cooks will make this recipe again December 15 2013
WOW! This couldn't have been any easier or tastier. Have to say I was wary of the balsamic vinegar, but the taste was almost sweet and definitely mellow. Will certainly be making this again (on orders from my husband and kids)
(3 reviews)

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