Summary

Ingredients

• 6 scallop (s), fresh, approx. 200 g (weighed without shell)
• 1 pinch (s) salt and pepper
• 1 tablespoon flour
• 4 stalks asparagus, green
• 2 tablespoon butter, approx. 30 g
• 1 tablespoon white wine, drier
• 1 teaspoon soy sauce

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Instructions

1. Wash the green asparagus, cut in half and cook to the desired consistency.
2. Prepare the scallops as follows: Cut four times across and lengthways 5 mm deep on one side. Season with salt and pepper, then dust with flour.
3. Melt 1 tablespoon butter in a pan, fry the scallops on the cut side first. As soon as this is lightly browned, turn and fry briefly on the other side and remove from the pan.
4. Put another 1 tablespoon butter in the same pan and mix with white wine and soy sauce.
5. Arrange the scallops with the asparagus evenly on plates, sprinkle with the butter-soy sauce and serve immediately.
6. Note: The scallops should have a crispy texture on the outside and still be a bit raw or glassy on the inside. Please do not fry too long.