Scallops with Asparagus in Creamy Saffron Sauce
Tender scallops with asparagus in a creamy sauce with saffron.
Amount of persons: 4
Time: 35 мин
Creamy Saffron Sauce:
- Vegetable broth - 20 ml
- 11% or 33% Cream - 250 ml
- Saffron - 0,5 dash
- Sea salt - 1 pinch
- Ground black pepper - 1 dash
- Parmesan/Grana Padano - 10 g
- Sea Scallop 10/20 - 600 g
- Olive oil - 50 ml
- Fresh garlic - 1 clove
- Fresh green asparagus - 16 pcs.
- Sea salt - 2 t. sp.
- Fresh red chili peppers - 10 g
Step 1. Pour the crème into a stewpan. Add the vegetable broth.
Step 2. Add the saffron, bring it to a boiland cook over a low heat for 10-12 min, stirring occasionally, so the cream does not burn.
Step 3. Season it with salt and ground black pepper.
Step 4. Sprinkle it with the finely grated Parmesan.
Step 5. Rinse the asparagus. Cut off the upper part of the asparagus for garnishing purposes.
Step 6. Cut the stalks of the asparagus in half, lengthwise.
Step 7. Blanch the asparagus in the salted water for 1 min so that the asparagus might remain lightly crisp.
Step 8. Drain the asparagus into acolander and immediately put it into the bowl with cold water and ice.
Step 9. Remove a small mussel from the meat of the scallop (it is a smalltough part which is attached to the shell).
Step 10. Pour the olive oil to a frying pan.
Step 11. Put the scallops in the pan. You should have scallops that arenicely browned on both sides, with a center that is about medium doneness and is tenderand juicy. Place them on a sheet of parchment paper.
Step 12. Slightly crush the garlic with a knife.
Step 13. Put it in the hot olive oil.
Step 14. Add the blanched asparagus and sauté it. Pour the hot saffron sauce onthe bottom of a deep bowl, put the scallops with the asparagus next to it. Garnish it with the upper parts of the asparagus and a ring of the hot chili pepper.