The Little Milk Journal

Scallops with Asparagus & Cheddar

Scallops with Asparagus & Cheddar

Scallops with Asparagus & Cheddar


Asparagus is in season, so we are trying this recipe tonight for the weekend with friends.This dish is all about texture, rounded off by the sweetness of the scallop and the zing of the herb dressing.


HEALTH BENEFITS: Asparagus is an anti-oxidant as well as an excellent source of Vitamin K, an essential nutrient involved in blood clotting and bone health.  Our Cheddar is full of Calcium and scallops are more than 80 percent protein, they're also a good source of both magnesium and potassium.




1 bunch of green asparagus

For the dressing:

½ cup of parsley

½ cup of tarragon

1 tbsp of pine nuts

2 tbsp Little Milk Company Cheddar, grated

½ cup of Irish Rape Seed oil

¼ cup of cooked peas, peeled and split in half

For Scallops:

½ cup of dry breadcrumbs

3 tbsp Little Milk Company Cheddar, grated

5g finely chopped chives

Sea salt and freshly ground white pepper

8 scallops

2 tablespoons Irish Rapeseed oil


Using a sharp knife, thinly slice the asparagus and soak in iced water for about an hour, this will remove the bitterness and add a crunch.
Prepare the dressing. Pick the parsley and tarragon leaves, discarding the larger tougher stems. Blanch the parsley leaves in boiling water for a few seconds, drain, run under cold water and squeeze dry. Place in a tall jar with the tarragon leaves, Cheddar, pine kernels, salt and pepper and about 50ml of olive oil. Using a hand held mixer, start blending, slowly adding the rest of the oil, until you get a creamy fluid dressing. Set aside.
Mix the breadcrumbs, Cheddar, chives and seasoning. Coat the scallops with the breadcrumbs and pan-fry in the oil on medium heat for about 3 to 4 minutes on each side until golden and crispy.
Drain the asparagus and dry them on kitchen paper. Spread on a serving plate, drizzle with the dressing then scatter with peas, place the scallops on top and enjoy!

Recent Entries