Pan fried Fish and Scallops with herb bean salad and Carta da Musica - Matawhero

Ingredients

• 4 fresh snapper
• 16 scallops, trimmed (optional)
• 300 g asparagus
• 400 g can cannellini or haricot beans, drained
• 400 g can borlotti beans
• 200 g fresh or frozen board beans, blanched
• 2 cups fresh herbs such as dill, chervil, basil, parsley, mint
• 2 tablespoons butter
• 1 lemon juice
• 1/4 cup extra virgin olive oil
• 3 tbsp lemon juice
• 8 g fresh yeast
• 1 tbsp olive oilolive oil