Ingredients

Scallops 4
Green asparagus spears 8
Bacon/smoked pancetta 8 thin slices
Butter 40 g
Thyme a few sprigs
Salt q.s.
Flower Skewers

Method

Remove the tough ends of the asparagus and only keep 6cm-long tips. Wash and steam for 4-5 minutes. Leave to cool and as soon as you can handle them, wrap 2 at a time in a slice of bacon.

Use a small knife to remove the scallops from the shell, as well as the coral and the dark membranes. Use kitchen paper to make sure they are perfectly dry. Wrap each scallop in a slice of bacon.

Melt the butter in a large non-stick pan and brown the asparagus and scallops for about 1 minute on each side.

Plating

Place each pair of asparagus spears on a shell or on a small plate, top with a scallop and pierce it with a Flower Skewer to pin it to the asparagus. Season with a pinch of salt flakes, add a few sprigs of thyme for flavour and serve.