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Martin Bosley's recipe of the week

Pan Roasted Scallops with crisp potatoes and asparagus

Pan-roasted Scallops and Crisp Potatoes with Asparagus

Martin says “Thick slices of potato- sautéed until crisp in foaming butter – with scallops and asparagus are a heavenly combination of textures and have terrific flavours in every bite."

Ingredients / Serves 4

20 asparagus spears
4 tbsp unsalted butter, melted, or olive oil
12 gourmet potatoes, cooked and cut into 5mm thick rounds
Sea salt
24-30 scallops (depending on the size)
Juice of 1 lemon
3 tbsp anchovy butter (recipe below)
2 tsp chopped chives to garnish


Bring a large pot of salted water to a rolling boil and plunge in the asparagus. Cook for a maximum of three minutes until just tender.  

Remove the asparagus from the water, drain on a wet tea towel, then roll it up to keep it warm. In a large frying pan, heat two tablespoons of butter and cook the potatoes until crisp.

Season lightly with salt and pepper. Drain on absorbent kitchen paper and keep in a warm place. 

Wipe the frying pan clean and return it to the heat. Put the scallops into a bowl and mix with the remaining melted butter until they are well coated. 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.

Add the anchovy butter to the pan and let it melt slowly while stirring through the pan juices.

Anchovy butter

People are scared of using anchovies, for no real reason that I can understand other than maybe they are using cheap and inferior brands. Quality anchovies provide savoury notes, and this butter can be used over grilled or barbecues meats, with seafood, on roasted vegetables or cooked green vegetables to give them a dynamic lift.


300 g unsalted butter, softened
5 anchovies
Juice of 1 lemon
Freshly ground black pepper


Place the butter, anchovies and lemon juice in a food processor and process until smooth and season with pepper. Spread the butter onto a sheet of greaseproof paper and roll into a log. Refrigerate until ready to use. It will keep in the refrigerator for four weeks and will keep for months in the freezer.

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