24 fat, fresh, juicy scallops (more if you love them)
24 fresh cut asparagus spears
a splash of white wine
knob of butter
white pepper – if you have it, otherwise black will do
For the avocado salsa:
2 ripe avocados
1 medium red onion
a handful of flat leaf parsley
Make the salsa:
Dice the onion
Roughly chop avocados
Chop tomatoes into medium chunks
Mix together in a bowl, adding the juice and zest of the lemon and folding in gently with a large spoon
Season with salt and pepper and add a splash of Tabasco – up to a teaspoon is good.
Put to one side
Blanch asparagus spears for 1 minute in a large pot of water boiling water. Refresh immediately under a running cold tap.
Chop spears into thumb-length pieces
Put scallops into a bowl and add a glug of olive oil and a pinch of salt. Roll scallops around so they all get coated.
Place a heavy-bottomed frying pan over a high heat
Spread scallops evenly across the bottom of the pan and cook for about 1 ½ minutes until they start to caramelize. Turn and cook for another 30 seconds.
Throw in a splash of white wine and then add asparagus and a knob of butter. Give a quick stir then remove from the heat.
Serve with the avocado salsa and a nice crisp white wine.