You'll be delighted to know that, in this recipe for Asparagus and Scallops Salad
, the large scallops are only 74 kcal each but bring 15% proteins and only 0.2g/100g lipids - an excellent balance between proteins and lipids - not to mention a wonderful texture and flavour!
How to make Asparagus and Scallops Salad:
Wash and trim the asparagus, then cook in boiling water for 10 minutes until the stalk is easily penetrated by a fork. Meanwhile, place the scallops into a non-stick frying pan. Season with salt and freshly ground pepper to taste and add a pinch of saffron. Cook for about 1½ minutes on each side then set them aside on a warm plate.
Peel and finely slice the shallots then place them in the same pan and cook gently until they become translucent. Remove the pan from the heat, add the balsamic vinegar and, using a wooden spatula, "scrape" the pan to 'deglaze' (bringing the flavour of the scallops and the shallots into the vinegar). Add the fromage frais, mustard and oil and mix vigorously. Leave until just lukewarm.
On small plates, place the scallops, asparagus and shallots and drizzle some sauce over. Decorate with chopped parsley and serve.
This recipe is intended to be eaten lukewarm, so if you wish, you can substitute natural (unsweetened) yoghurt for fromage frais.