Scallops with anchovy butter

A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of white such as Saint Clair Vicar’s Choice, pinot gris.

Ingredients

20 stalks	Asparagus, trimmed
1 Tbsp	Butter
1 Tbsp	Oil
12	Gourmet potatoes, cooked and cut into 5mm thick rounds
30	Scallops (Main)
4 tsp	Unsalted butter, melted
1	Lemon, for squeezing
1 serving	Chives, snipped, for serving

Anchovy butter

200 g	Unsalted butter, softened
5	Anchovies (Main)
1	Lemon, juiced

Directions

1. Bring a large pot of salted water to the boil and plunge in the asparagus. Cook until tender (a maximum of 3 minutes). Remove from the water, drain on a tea towel, then roll it up to keep the asparagus warm.
2. In a large frying pan heat the butter and oil and cook the potatoes until crisp. Season lightly with salt and pepper. Drain on kitchen paper and keep in a warm place. Wipe the frying pan clean and return it to the heat.
3. Put the scallops into a bowl and mix with the melted butter until they are well coated.
4. Carefully add the scallops to the hot pan and cook until golden brown. Season with salt and a squeeze of lemon juice, then remove from the pan and lower the heat.
5. Add the anchovy butter to the pan and let it melt slowly while stirring through the pan juices.
6. Place a small pile of potatoes in the centre of each plate and lay 5 asparagus spears on top. Divide the scallops between and plates and pour anchovy butter over each stack. Sprinkle with chives.
7. For the anchovy butter blitz all ingredients in a food processor until smooth. Place on a piece of baking paper and roll into a long log shape. Refrigerate until ready to use. Will keep for months in the freezer.