Pan-fried Scallops with Asparagus & Crisp Parma Ham & Herby Salsa Verde

I made this starter for my beloved on Valentines day, this was taken from Ching-He Huang cook book 'China modern'.  I really like her recipes - especially chinese food with the modern twist.


I love scallops, when i go out and eat with my parents and if i could i would request steamed scallops with ginger & spring onion, or stirfry scallop with asparagus. But with Valentines wanted to eat it, but want to make it more special and to test my cooking skills further with new discoveries. So this is a perfect challenge to see what else i can do with these ingredient and add that western twist to yummy chinese food.

Serves 2

Time to make: 20mins

Ingredients:

A)
12 Baby Asparagus spears
2Tbspn Olive Oil
8 Scallops
8 Slices Parma Ham
Salt
Black Pepper

B) Herby Salsa Verde
bunch of Coriander
bunch of Mint
bunch of Basil
1Tbspn Extra Virgin Olive Oil
juice of 1 lime
1tspn brown sugar
1tspn freshly grated ginger



Method:

1) Clean the Scallops, make sure it is debearded, coral removed if refered and washed and dried on a kitchen paper.
2)Blanch the asparagus in a pan of boiling water for 3 minutes until al dente. Drain and run under cold water to stop them cooking. Set aside.
3)Blitz all the ingredients for the salsa in a food processor or blender. Set aside.
4)Heat a large-flat pan and add the olive oil. Season the scallops with a little salt and black pepper and cook on one side until they start to turn opaque white. Use a palette knife to turn them over and cook for about 2 minutes - they should be browned on both sides.
5)Place the Parma ham slices in the side of the pan; they will crisp in no time. Reduce the heat but leave the pan on the hob.
6)Refresh the asparagus with boiling water from the kettle and drain. Season with salt & black pepper. Divide the spears between 2 plates, add a layer of crisp Parma ham and place the scallops on top.
7) Drizzle some of the herby salsa verde around the edges of the plate and serve.