Warm asparagus, scallop and green bean salad

Serves 4


  • 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.