32 lines
990 B
Markdown
32 lines
990 B
Markdown
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# Asparagus soup with sautéed scallops
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### Ingredients
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* Scallops
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* asparagus
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* butter
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* lemon juice
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* salt
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* black pepper
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### Directions
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Cut the tips from the asparagus, blanch in boiling salted water and immediately refresh in an ice bath.
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Thinly slice the aparagus stems. Blanch until tender in boiling salted water, then liquidize in a blender with ice cubes. Pass through a fine sieve.
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To serve: reheat the soup, season with salt, pepper and lemon juice. Whisk in cubes of ice-cold butter just before serving.
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Brush the scallops with a little oil, season, and sautée in a hot pan until nicely coloured and cooked through.
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Reheat the asparagus tips by dropping into a pan of boiling salted water.
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To serve: spoon some of the purée into a bowl, arrange 3 scallops and asparagus tips on top. Rush to the table.
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Alternatively: serve with Parmesan shavings and a drizzle of extra virgin olive oil.
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### Meta
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author: Michael Ruhlman <http://www.ruhlman.com/>
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tags: Soups
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