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Recipe of the Week: Asparagus, Jersey Royals, Scallops and Marmite Butter

Asparagus scallop
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Masterchef: The Professionals winner and head chef at Michel Roux Jr's restaurant in London's Parliament Square Steve Groves brings us a selection of mouth-watering recipes using the native delights of British asparagus and rhubarb to help inspire us to use homegrown produce. 

Asparagus, Jersey Royals, Scallops and Marmite Butter

Serves 4

Preparation time: 20 minutes

Cooking time: 10-15 minutes

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Ingredients

• 20 small Jersey Royal potatoes, scrubbed

• 20 asparagus spears

• Sunflower oil, for searing

• 8 large scallops

• Salt

• 150g/5oz unsalted butter, diced

• 1 clove garlic, peeled and lightly crushed

• 1 lemon

• 1 tsp Marmite

• ½ tbsp chopped parsley

Asparagus scallop

Method

1. Cook the Jersey Royals in a pan of lightly salted water until tender, set aside.

2. Bring a large pan of lightly salted water to the boil, add the asparagus spears and cook until tender. Drain and set aside.

3. In a frying pan, heat a little sunflower oil over a high heat.

4. Pat the scallops dry with kitchen paper, season with salt and place, flattest side down, in the pan and cook for a minute or so to get a nice golden brown crust. Turn over and reduce to a medium heat. Add the butter followed by the garlic. Cook for a minute or so and then remove the scallops.

5. Season the butter with a fine grating of lemon zest, a squeeze of juice and the marmite.

6. Toss the Jersey Royals, asparagus, parsley and scallops through the butter and serve immediately.

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