6 tbsp olive oil
1 tbsp red wine vinegar
A small handful of chives, chopped
A small handful of tarragon, chopped
Sea salt and black pepper
250g asparagus, trimmed and halved
200g green beans, trimmed and halved or as an alternative use sugar-snap peas or mangetout.
12-16 scallops (white part only)
A large knob of butter
In a bowl, whisk 3 tbsp of the oil with the vinegar and half the herbs, then add salt and pepper. Heat 2 tbsp oil in a large frying pan and fry the asparagus and beans/sugar snap/mange tout until just soft – about 4 minutes. Toss with the dressing, then put on the plates. Heat the final tbsp of oil in the pan and fry the scallops for 2 minutes. Turn, add the butter, then fry for 2 minutes more until just cooked through. Divide between plates, scatter with the remaining herbs and add salt and pepper.