Young’s Frozen Scallops with a Rocket, Asparagus & Pea Salad

Scallops served with a rocket, asparagus and pea salad - garnished with lemon.



  • 1 pack Young’s Scallops with Lemon & Pink Peppercorn Butter
  • 50 g frozen peas
  • 50 g Frozen Asparagus Spears
  • 1 small bag Rocket Leaves
  • 1 tbsp Extra Virgin Olive Oil
  • ½ tsp white wine vinegar
  • 1 squeeze of a Lemon
  • Salt & Ground Black Pepper to season


  • Add the peas & asparagus to a pan of boiling salted water, bring back to the boil & simmer for 3 minutes
  • Drain & chill
  • Make a dressing using the Olive oil, White Wine Vinegar and a squeeze of fresh lemon juice and season with salt & ground black pepper
  • Cook the Scallops with lemon & pink peppercorn butter according to the instructions on pack
  • Mix the peas & asparagus with the rocket leaves
  • Add the dressing, toss gently together & serve with the scallops.