Summary

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

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Instructions

1. Halve the scallops and marinate in the vanilla oil mixed with the lime zest for at least 1 hour.
2. 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.
3. Now fry the mussels and let them steep briefly. Drizzle the finished mussels with a little lime juice and season with fleur de sel.