This dish looks and tastes like luxury, but luxury doesn’t always need to cost you an arm and a leg. Thanks to a £4.99 bag of frozen scallops from Aldi we were able to make this dish super cheap. However, if you can get your hands on some fresh scallops for a price you’re happy to pay, they will be infinitely superior we’re sure.
The avocado mousse was a simple and subtle side, complimenting the saltiness of the halloumi nicely.
- 4 scallops
- half an avocado
- the juice of half a lemon
- a small handful of frozen or fresh garden peas
- 2 slices of halloumi
- a large handful of rocket
- 1 spring onion
- 1 cherry tomato
- 4 sticks of asparagus (with the ends broken off)
- 2 tsp dried chilli flakes
- salt and pepper
First thing to do is make the avocado mousse. If you’re using frozen peas pour them into a glass of warm water, to defrost but not over cook. Leave them in the water for 30 seconds and then take them out the water. Skip this if you’re using fresh peas. Then simply blend the avocado with the peas, salt and pepper and a squeeze of lemon juice. You’ll be looking for a lovely smooth texture and so may need the tiniest bit of water or oil, but only the tiniest! Set aside for later.
Turn on a wide frying pan onto a medium/low heat and leave to heat up. having a nice hot pan will bring colour and crunch to both the scallops and the halloumi without cooking the middle too much.
Next, rub a little oil, salt and pepper on the asparagus and grill, turning until it’s a nice dark colour, vivid green with blackened crispy bits. Whilst this is cooking cut your halloumi and veg . The salad is really however much you want, if you like more tomato or no tomato at all then that’s fine, equally feel free to add whatever you’d like.
Sprinkle salt and pepper onto the scallops. When your pan is getting hot and the asparagus are close to being done (5-7 minutes) place the scallops and halloumi in the pan, with a little oil, and fry for a minute on each side – until golden brown and soft in the middle.
Remove all the ingredients and plate up, season with salt, pepper, the chilli flakes and another squeeze of lemon and enjoy!