If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it’s a beautiful and sophisticated combination that’s easy to make and enjoy.
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Prepping scallops
You can buy scallops frozen or fresh from your fishmonger. If frozen, place them on a plate, cover, and keep them in the fridge to thaw. They will thaw in a few hours. Before cooking, bring them out and allow them to warm to room temperature, about 10 minutes. Discard any liquid and dry the scallop thoroughly before seasoning. This will help you get a nice sear. It’s easy to tell when the scallop has cooked enough on one side—it will lift easily from the pan and will have a golden-brown crust. Use tongs or a small spatula to turn them.
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This recipe was originally published in the May 2025 issue of alive magazine.
