Ingredients:

• 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.

Method:

1. 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.

2. 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.
3. Mix the whole (water + vegetables) with 1 tablespoon of flour and a knob of butter until a fine texture is obtained.
4. Add the liquid cream, adjust the seasoning and mix again for a few minutes.
5. 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.
6. 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.

7. 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.