Scallops in Vanilla Oil on Asian Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 scallop (s), detached and without roe
- 1 tablespoon oil (vanilla oil, vanilla pod in 00 ml olive oil and let steep for several days)
- 0.25 teaspoon ¼ lime (s), grated zest
- 1 pinch (s) sea salt (Fleur de Sel)
- 250 g asparaus, white
- 1 spring onion (s)
- 1 tablespoon sesame seeds, toasted
- 2 tablespoon lime juice
- 2 tablespoon soy sauce
- 1 tablespoon chives, finely chopped
- 1 pinch (s) pepper
- 2 tablespoon olive oil and 1 sesame oil
- 1 teaspoon maple syrup
- 1 bunch rocket
Print Recipe
Pin Recipe Instructions
- Halve the scallops and marinate in the vanilla oil mixed with the lime zest for at least 1 hour.
- Peel the asparagus and cut diagonally into approx. 3 mm thick slices, cut the spring onion into small pieces. Sear the spring onions and asparagus in olive oil, add the sesame seeds and maple syrup, deglaze with 1 tablespoon of lime juice and the soy sauce, and cook quickly on a low heat until firm to the bite. Season to taste with sesame oil and pepper and finally mix in the chives. Place the washed and dry rocket salad on 2 plates and arrange the asparagus salad on top - it is served lukewarm.
- Now fry the mussels and let them steep briefly. Drizzle the finished mussels with a little lime juice and season with fleur de sel.
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