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White asparagus with golden-brown fried scallops and vanilla butter sauce on white porcelain, next to a champagne flute with crémant, Parisian bistro setting

White asparagus with scallops and vanilla butter sauce

Tender white asparagus vegetables, classically cooked and served with scallops caramelized in butter and a silky vanilla butter sauce. A festive spring duet of exceptional elegance - ideal for special occasions, perfectly accompanied by a Crémant d'Alsace AOC Brut from Alsace.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Banquet, Fish dish, Main course
Cuisine French, German
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Large pot (for cooking asparagus)
  • 1 Economy peeler
  • 1 Sauté pan or saucepan (for the sauce)
  • 1 High-quality stainless steel pan or cast iron pan (for the scallops)
  • 1 Whisk
  • 1 Sharp knife and chopping board
  • Flat, preheated plates

Ingredients
  

FOR THE ASPARAGUS:

  • 600 g white asparagus thick, even stitch
  • 1 tsp sugar
  • 1 teaspoon fine sea salt
  • 1 Tbsp butter
  • Juice of ½ lemon

FOR THE SCALLOPS:

  • 8 fresh scallops
  • 2 Tbsp butter clear
  • 1 tsp sea salt flakes
  • Freshly ground white pepper

FOR THE VANILLA BUTTER SAUCE:

  • 150 ml dry white wine z. e.g. Crémant d'Alsace AOC Brut
  • 50 ml Fish stock or light poultry stock
  • 1 Shallot finely diced
  • ½ Vanilla pod Marrow scraped out
  • 120 g Cold butter cut into cubes
  • Juice of ½ lemon
  • Salt white pepper
  • optional: 1 teaspoon of whipped cream for stabilization

GARNITURE:

  • Fresh chervil or tarragon
  • Fleur de Sel

Preparation
 

PREPARATION:

  • Peel the asparagus and break off the woody ends.
  • Cut all the asparagus spears to the same length.
  • Pat the scallops dry and place in the fridge until ready to use.
  • Finely dice the shallot.
  • Cut open the vanilla pod and remove the seeds.
  • Cut the butter for the sauce into small cubes and chill.

COOKING STEPS:

  • Bring a large pan of water, sugar, salt, butter and lemon juice to the boil.
  • Add the asparagus to the boiling stock and cook over a medium heat for 12-15 minutes until al dente.
  • For the sauce: Sweat the shallot in a saucepan with a little butter until translucent.
  • Add the white wine, stock, vanilla pulp and vanilla pod.
  • Reduce to about 4 tablespoons.
  • Remove the vanilla pod.
  • Remove the saucepan from the heat and gradually add the cold butter cubes, beating vigorously with a whisk.
  • Season to taste with lemon juice, salt and white pepper.
  • Keep the sauce warm, do not bring to the boil.
  • Season the scallops with salt and pepper.
  • Heat the clarified butter in the pan until smoking.
  • Add the scallops and fry for 90 seconds on each side until golden brown.
  • Don't move - a nice crust only develops through patience.

DIRECTIONS:

  • Prepare preheated plates.
  • Arrange the asparagus spears in the center of the plate.
  • Place the scallops on their sides.
  • Froth up the vanilla butter sauce and pour on generously.
  • Garnish with fresh chervil or tarragon.
  • Sprinkle a little fleur de sel over the scallops and serve immediately.

SUPPLEMENTS:

  • Steamed parsley potatoes with butter and chives
  • Steamed sugar snap peas with lemon butter
  • Brioche toast with sea salt butter

Nutritional values per portion

Calories: 580kcalCarbohydrates: 28gProtein: 18gFat: 42g
Keyword Asparagus feast, Asparagus Fish, Asparagus recipe, Scallops recipe, Vanilla butter sauce, White asparagus Scallops, Wine with asparagus
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