Hamdi Saidani This Pan-cooked Asparagus & Seafood Recipe is an elegant and simple recipe, which is made with fresh asparagus and king scallops. It’s a restaurant-quality dish, ready in about 25 minutes.
Pan-cooked Asparagus & Seafood Ingredients
- 1 red mullet fillet, scaled and pin-boned
- 4 raw king scallops, coral attached, trimmed
- 1 squid, gutted and cleaned
- 1 sea bass fillet, scaled and pin-boned
- 1 small handful of fennel tops
- 250g asparagus
- 2 rashers of higher-welfare smoked streaky bacon
- ½ a lemon
- 1-2 fresh red chillies
- ½ a bunch of thyme (15g)
- Extra virgin olive oil
- Olive oil
- Sea salt and black pepper
How To Make Pan-cooked Asparagus & Seafood
- Prep the Seafood: Lightly score the skin of the red mullet and sea bass fillets. Score the top of the scallops in a crisscross pattern. Slice the squid open like a book and lightly score the inside in a crisscross pattern. Season the sea bass by stuffing the scores with fennel tops and a pinch of salt.
- Wrap the Asparagus: Snap the woody ends off the asparagus. On a board, run the side of your knife along each bacon rasher to flatten and stretch it. Cut each piece in half and use them to wrap around 4 asparagus spears each.
- Make the Chilli-Thyme Dressing: Squeeze the lemon juice into a small bowl. Add twice as much extra virgin olive oil. Halve and deseed the chillies, then finely chop and add them to the bowl. Pick in the thyme tips, season with salt, and mix well.
- Pan-Cook Everything: Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Once hot, add the sea bass skin-side down. Nestle the bacon-wrapped asparagus alongside it. Add the red mullet, scallops, and squid to the pan and pick in the remaining thyme sprigs.
- Assemble and Serve: Cook until everything is golden and just cooked through, turning halfway. The seafood will cook quickly. During the last couple of minutes, add the remaining unwrapped asparagus spears to the pan along with a few spoonfuls of the dressing. Divide everything between two plates and serve with extra dressing.
Recipe Tips
- How to get a perfect sear on seafood? The key is a hot pan. Make sure your pan and oil are properly heated before adding the fish and scallops. Don’t move them for the first minute to allow a beautiful golden crust to form.
- Why score the fish skin? Scoring the skin of the fish fillets prevents them from curling up as they cook and helps the heat penetrate more evenly, resulting in perfectly cooked fish.
- Can I use different seafood? Absolutely. This recipe is very versatile. You could substitute the fish with cod or salmon, and use large prawns instead of scallops. Just adjust the cooking times accordingly.
- How to avoid overcooking scallops? Scallops cook extremely quickly. They only need about 1-2 minutes per side. They are done when they are opaque and have a golden crust. Overcooking will make them tough and rubbery.
What To Serve With Pan-cooked Asparagus & Seafood
This elegant dish is a wonderful light meal on its own, but it also pairs beautifully with:
- Boiled new potatoes tossed in butter and parsley
- A simple, seasonal green salad
- A slice of crusty sourdough bread to mop up the dressing and pan juices
How To Store Leftovers
This dish is best enjoyed immediately while the seafood is tender and the asparagus is crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat gently in a pan over low heat, but be aware the texture of the seafood will change.
Pan-cooked Asparagus & Seafood Nutrition Facts
- Calories: 450-550 kcal
- Fat: 28g
- Carbohydrates: 10g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does pin-boned mean?
Pin-boning is the process of removing the small, fine bones from a fish fillet using tweezers or small pliers. Your fishmonger can do this for you.
Can I make this recipe without the bacon?
Yes. To make it pescatarian, simply omit the bacon. You can pan-fry all the asparagus spears in the pan for the last few minutes of cooking.
What if I don’t have a non-stick pan?
You can use a well-seasoned cast iron or stainless steel skillet. The key to preventing sticking is to ensure your pan and oil are very hot before you add the seafood, and don’t try to flip it until it has formed a crust and releases easily.
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Pan-cooked Asparagus & Seafood Recipe
Course: DinnerCuisine: EuropeanDifficulty: Easy2
servings15
10
minutes550
kcalA quick and elegant one-pan meal featuring a medley of perfectly seared seafood and tender asparagus, all brought together with a zesty chilli-thyme dressing.
Ingredients
1 red mullet fillet
4 king scallops
1 squid
1 sea bass fillet
250g asparagus
2 rashers smoked bacon
Dressing: ½ lemon, 1-2 red chillies, ½ bunch thyme, extra virgin olive oil, salt, pepper.
Directions
- Prep and score all the seafood. Wrap 8 asparagus spears with the bacon.
- Make the dressing by whisking together lemon juice, extra virgin olive oil, chopped chilli, and thyme tips.
- Heat olive oil in a large non-stick pan over medium-high heat.
- Add the sea bass skin-side down, along with the bacon-wrapped asparagus.
- Add the remaining seafood and thyme sprigs to the pan and cook until golden, turning everything halfway through.
- Add the remaining asparagus spears and a few spoonfuls of dressing to the pan for the last 2 minutes of cooking.
- Divide between two plates and serve immediately with extra dressing.
Notes
- A very hot pan is crucial for getting a good sear on the seafood without overcooking it.
- Scoring the fish and squid helps them cook evenly and prevents curling.
- This dish is best served immediately for the best texture.
- Don’t be afraid to get a nice golden-brown color on the seafood and vegetables for maximum flavor.