Any self-respecting foodie will know what fresh, tender asparagus and sweet, juicy scallops are among the best ingredients you can lay your hands on. This recipe, courtesy of C’zon, shows off their delicate flavours beautifully in a silky, smoothe velouté. Spring is just around the corner (we promise!) and with it comes asparagus season, so keep this recipe to hand and enjoy a bowlful of heaven.
Top tip: you can serve the velouté chilled (without the scallops) in a cocktail glass as a starter or stylish canapé!
- 420g asparagus
- 20g butter
- 1 tbsp flour
- 50g spring onions
- 2 tbsp single cream
- 750 ml chicken stock
- 4 scallops
- Butter, flour, olive oil
- Fleur de sel and d’Espelette pepper
1Remove the asparagus tips and slice them thinly lengthways with a mandolin or sharp knife and pop them in a little olive oil and salt to marinate while you continue with the recipe.
2Trim the asparagus stems and cook them for 8 minutes in boiling salted water with the spring onions, sliced into 3.
3Put the vegetables and their cooking water into a blender with 1 tbsp of flour and a knob of butter and mix until you get a smoothe, fine texture.
4Add the cream and stock, check the seasoning and mix again for a few minutes.
5Wash the scallops and pat them dry with kitchen paper.
6Put them in the freezer for 5 minutes to firm them up and slice them in half to produce two discs of equal thickness.
7Sear the scallops in a frying pan with little butter for up to 3 minutes.
8Pour the velouté into bowls and place the scallops in the centre with a pinch of Espelette pepper and fleur de sel. Add the marinated asparagus tips to finish.
If after blending, you find you still have fibres or lumps in the velouté, pass it through a fine sieve.