Summary

Ingredients

• 12 scallop (s), ready to cook
• Oil or butter for frying
• 100 g flour
• 2 egg (s), organic
• 150 g breadcrumbs or mie de pain (freshly rated white bread)
• 200 ml orange juice
• 1 orange (s), organic
• 3 tablespoon olive oil
• 1 dash white wine vinegar
• 500 g asparaus, white, cleaned
• 4 stalks asparagus, green
• salt and pepper
• sugar

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Instructions

1. Peel the zest off the orange peel. Let this boil down together with the orange juice until creamy. Season the orange reduction with vinegar, salt, pepper and a pinch of sugar, then stir in the olive oil.
2. Peel the orange and cut out the fillets. Peel the white asparagus and cut into fine sticks. Marinate the orange fillets and asparagus sticks in the orange reduction.
3. Cut green asparagus diagonally into thin slices and fry briefly in a pan with a little oil or cook until al dente. Season with salt and pepper.
4. Halve the scallop. Whisk the eggs in a bowl or deep plate. Now first turn the mussels in flour, pull them through the egg mixture and bread them with the breadcrumbs. Finally, let the breaded mussels take some color in a pan with oil or butter or cook them medium. Season with salt and pepper.
5. Serving:
6. Place the white asparagus salad in the center of a plate and place the fried mussels on top. Decorate with a little green asparagus. Good Appetite!