Scallops with asparagus and baby spinach

Name: scallops with asparagus and baby spinach
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 2 cm fresh ginger; 1 toe garlic; 1 Red pepper; 1 lime; 2,5 el sesame oil; 8 coquille; 100 g baby spinach; 50 g fresh green asparagus tip

Fresh scallops with ginger, garlic, red pepper, lime, sesame oil, baby spinach and green asparagus tips.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Peel and grate the ginger. Slice the garlic.
Halve the pepper in the length, remove the seeds with a sharp knife and finely chop the flesh.
Grate half of the zest of the lime. Mix the ginger, garlic, pepper and the lime zest with the sesame oil.
Mix half of this marinade through the scallops. Leave to marinate in the refrigerator for at least 30 minutes.
Mix the spinach with the rest of the marinade and spread over small plates or shells. Cut the lime into a piece per person.
Heat a grill pan without oil or butter. Brush the asparagus with the rest of the sesame oil and grill for 1 min. Per side. Distribute over the spinach.
Then grill the scallops for 1½ min. Per side and spread over the vegetables. Grind sea salt to taste and garnish with the wedges of lime.