Green Asparagus Veloute
Green Asparagus Veloute With Seared Scallops & Asparagus Tips
Another delicious and edifying recipe from demondion's own master chef Kevin Bonello.
This apparently complex, yet incredibly straightforward starter brings together an uncommon blend of tastes, with the marriage of asparagus and scallops.
A sure hit for any dinner party or for when you want to treat yourswlf without piling on the calories!
300gr green asparagus stalks-chopped
1stick chopped celery stick
1pc chopped small onion
1pc chopped leeks
1bunch picked spinach leaves
1sprig fresh tarragon
300ml vegetable stock
18pc queen scallops
18pc green asparagus tips
2tbls olive oil
salt & white pepper
In a sauce pan melt the butter, then add the celery, leeks, onions & asparagus and sweat for 2 minutes without colour
Then add the vegetable stock, bring to the boil then simmer for 15 minutes, add the spinach and tarragon and transfer to a blender
Blend to a fine smooth puree, pass through a fine sieve, season with salt & white pepper, keep warm
In a pan heat the olive oil, season the queen scallops with salt & pepper and sear on both sides on high heat for 2 minutes
Take off the heat and set aside, cook the asparagus tips in boiling salted water till tender, take off the heat and season with salt & pepper
Serve soup in a hot deep plate garnished with 3 scallops & 3 asparagus tips per plate and serve straight away