• For the scallops:
  • 600 gram large sea scallops
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • For the asparagus:
  • 400 gram green asparagus
  • 1-2 Tbsp Olive oil
  • Salt
  • For the sauce:
  • 80 gram honey
  • 60 gram molasses
  • 3 tablespoons ketchup
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed garlic
  • 1/4 cup steak sauce
  • 1 tablespoons Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1 tablespoon dijon mustard
  • 60 gram brown sugar


Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Put the dry scallops in the pan. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, another 1 to 2 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.

For the asparagus, preheat your grill for high, direct heat. Prepare the asparagus by breaking or cutting off any tough bottom ends. You may also need to peel the lower parts, as it can be fibrous and tough.               Coat them with olive oil and sprinkle salt over them. Grill the asparagus spears for 4-8 minutes, depending on thickness, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.

For the sauce, mix all ingredients together until well blended and chill for one hour.

Arrange on the plate as shown and garnish with a light salad.