I’ve been feeling like scallops for a while and looking at, serving and tasting all this gorgeous food at work is not helping. Florian is not into scallops, unless as sashimi, with a slice of lime. This is why I hardly ever cook scallops at home, but this week Florek is in China, so I treated myself.

With a little help and instruction from Alex, as well as sample of the sauce he uses to make them at work, I seasoned them with salt, tapped one side in flour and tossed them into a hot pan, where the baby asparagus was being griddled for a few minutes with some olive oil.

I like my scallops just cooked, kind of medium rare, so after a minute of each side I poured Alex’s dressing and finished them off. I served them with some turmeric rice and griddled asparagus. Nice, but not sensational.