Cooking time: 20 min - Preparation time: 20 min - Serves: 4
Ingredients
1 bunch green asparagus
16 scallops
1 tablespoon powdered sugar
20 g butter
Saffron powder
Balsamic vinegar
Olive oil
Salt, pepper
Preparation:
1. Wash the asparagus and cut into sticks. Cook in salted water for about 8 minutes.
2. Light your Kokko. Melt a knob of butter with the powdered sugar, and confit the asparagus. Set aside.
3. Drizzle olive oil over the plancha. Brown the scallops for 2 to 3 minutes on each side. Sprinkle with saffron. Add pepper at the end of cooking.
4. Mix the salt, balsamic vinegar and olive oil in a bowl.
5. Place the asparagus on a plate, followed by the scallops. Drizzle with vinaigrette.
Tip: You can also season this starter with a saffron cream.
