Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 100 g asparaus, white
- 100 g asparaus, reen
- 1 tablespoon butter
- 2 cl port wine, white
- 100 ml cream
- 2 dashes lemon juice
- 1 pinch (s) salt
- some pepper, whiter
- 1 teaspoon oil, tasteless
- 2 scallop (s)
Print Recipe
Pin Recipe Instructions
- Peel the white asparagus, cut off the ends and cut the asparagus stalks diagonally into thin slices. Cut off the lower third of the green asparagus and cut it diagonally into fine slices.
- Melt the butter over medium heat, add the white asparagus and cook for about 3 minutes. Add the green asparagus and sauté it briefly. Deglaze with the cream, add lemon juice, port wine, salt and pepper and let the whole thing reduce for about 4 - 5 minutes. The asparagus should still be crisp.
- Fry the scallop in the heated oil, the core should still be translucent.
- Put the ragout on a plate and serve the scallop on top.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below