Summary

Ingredients

• 12 scallop (s), loosened with roe (corail)
• 0.5 ½ head lettuce
• 250 ml poultry broth
• 100 ml cream
• 100 ml wine, white, dry, fruity
• 50 ml vermouth, Noilly Prat
• 1 tablespoon pastis
• 1 stalk rosemary
• 2 cloves garlic)
• 16 stalks asparagus, green
• 1 lemon (s), untreated
• Olive oil, for frying
• sea-salt
• 1 cube sugar
• Pepper, freshly ground

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Instructions

1. Sort out the lettuce and take about 10 leaves from the center (not too light, not too dark), briefly blanch the leaves in boiling salted water. Then puree the lettuce leaves with a little poultry stock and cream and pass through a sieve. Pour in the rest of the broth, reduce it, add the cream and wine and reduce, add the Noilly Prat and Pastis and season with sea salt and pepper. If you like, you can add some lemon zest. If the sauce is too runny, add a little ice-cold butter.
2. Briefly clean the asparagus (do not peel), cook with sea salt, 1 cube of sugar, 1 splash of olive oil and a little lemon juice until al dente.
3. Put the scallops (prepared ready to grill) in a hot grill pan that has been swiveled out with olive oil, add the rosemary and pressed garlic cloves and fry for a maximum of 3 minutes on each side, season with a few squirts of lemon juice, sea salt and pepper.
4. Put the sauce on preheated plates, place 4 stalks of asparagus per person on top, top with 3 scallops and serve immediately.
5. A white Côtes de Provence, a Viognier or a Chardonnay go well with it.