Roasted king scallops, new season asparagus and Dillisk butter

• 12 king scallops (3 each)
• 12 spears asparagus 
• 1 table spoon chopped tarragon

Sauce 
• 2 shallots
• 1 table spoon dried Dillisk 
• 20g washed capers 
• 100mls cream 
• 100g butter
• 1 clove garlic
• 1 lemon

Sauce – place a small pot on a medium heat, add a little butter to the pan and sauté the shallots until soft, add the Dillisk, capers and cream and bring to a simmer. Add the diced butter, making sure to keep stirring so it doesn’t split, season with a little lemon, salt and pepper. Set to one side

Asparagus- peel the asparagus, steam for 2 minutes in a steamer and warm with a little butter and the chopped tarragon

To cook the scallops place a non-stick pan on the stove on a high heat. Season the scallops with olive oil, salt and pepper. Place in the smoking hot pan and sear for 2 minutes on each side until golden brown and roasted.