Seared Scallop with Asparagus and Tomato Salad
Wednesday, November 19th, 2008Ingredients (Serves 2)
- 6 scallops
- 50g grated parmesan
- 1 tablespoon creme fraiche (or sour cream)
For the salad
- 4 vine tomatoes
- 14 asparagus spears
- 6 chopped basil leaves
- 1 teaspoon chopped red onions
- 2 stalks chives








