I actually prefer the French title: Velouté d’asperges aux noix de St Jacques
- 1 bunch of green asparagus (420 g)
- 20 g of butter
- 1 tablespoon of flour
- 50 g of young onion sprouts
- 2 tablespoons of single cream
- 750 ml of boiling water with 1 poultry stock cube
- 4 nice scallops,
- olive oil
- fleur de sel
- Espelette chilli pepper.
Remove the tips from 4 asparagus spears, cut them lengthwise with a mandolin or knife and marinate them in a little olive oil and salt for the duration of the recipe.
- Remove 1 to 2 cm from the bottom of the asparagus and cook the asparagus for 8 minutes in boiling salted water with the young onion shoots cut in 3.
- Mix the whole (water + vegetables) with 1 tablespoon of flour and a knob of butter until a fine texture is obtained.
- Add the liquid cream, adjust the seasoning and mix again for a few minutes.
- Wash the scallops and place them on absorbent paper. Put them in the freezer for 5 minutes to firm them up and cut them in half in the thickness.
- Sear in a frying pan with a little butter for a maximum of 3 minutes and serve at the last minute in the centre of the velouté, with a pinch of Espelette pepper and fleur de sel.
Add the asparagus tips marinated in oil and salt.
Tip: If after blending or blending the velvety texture with a hand blender or hand blender, you notice fibres, don’t hesitate to pass it through a fine sieve to remove them. The velouté can be eaten iced without the scallops and served in a verrine / glass for a buffet.