Scallops & prawns with asparagus – Pinot Shop
This simple celebration of spring is a versatile idea that can be readily adapted to suit available ingredients. Until he retired in 1996, famed Swiss Chef Fredy Girardet ran a Michelin 3 star...
Ingredients
- 12 fresh scallops, cleaned
- 12 frozen, green King prawns, shelled (tail piece intact) and deveined
- 12 spears asparagus, woody end snapped off and trimmed
- 4 tbsp lemon juice (1 large, ripe lemon should be enough)
- 4 tbsp olive oil
- 1 tbsp, heaped, fresh chopped dill
- Salt and pepper
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