Photo: Jakob Fridholm/imagebank.sweden.se
| Seared scallops with asparagus cream and pickled fennel |
Recipe type: Appetizer, starter
Author:
Serves: 10
Ingredients
- Seared scallops:
- 10 scallops
- salt
- pepper
- butter
- Asparagus cream:
- 1kg (2,2 lbs) green asparagus
- 200g (7 oz) green peas
- 2 banana shallots, finely chopped
- 1 clove garlic, finely chopped
- 1dl (½ cup) white wine
- 2dl (1 cup) cream
- 3 tablespoons sour cream
- lemon juice
- salt
- white pepper
- Sour fennel:
- 1 fennel
- 1dl (½ cup) lemon juice
- 1dl (½ cup) sugar
- 2 teaspoons salt
- 3dl (1½ cup) water
- 1 bay leaf
- 1 teaspoon whole white peppercorns
- Serving:
- dill, picked
- sea salt
Instructions
Seared scallops:
- Season the scallops with salt and pepper.
- Sear scallops in butter in a hot skillet, turning once, until golden brown and just cooked through, about 5 minutes total. Let rest a minute.
- Cut into thin slices.
Asparagus cream:
- Boil the asparagus soft in salted water and cool in ice water.
- Boil wine with onions and garlic. Add the cream and bring it to a quick boil.
- Mix asparagus with the peas.
- Add the hot cream. Strain through a fine sieve.
- Season with sour cream, lemon juice, salt and pepper.
- Pour into a piping bag.
Sour fennel:
- Slice fennel thinly and allow to soak in cold water.
- Mix remaining ingredients to a syrup.
- Add the fennel and let it pickle in the syrup for at least 30 minutes.
Serving:
- Arrange as shown with picked dill and some sea salt on top.
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