St. Jacques on a bed of pickled asparagus

Cooking time: 20 min - Preparation time: 20 min - Serves: 4 people



Ingredients 1 bunch green asparagus 16

Jacques scallops 1 c. tablespoons sugar 20 g ice


Safran butter powder Balsamic vinegar

Olive oil Salt, pepper
Preparation:

1. Wash asparagus and cut into sticks. Make them cook in salted water for about 8 minutes.

2. Turn on your Kokko. Melt a knob of butter with the icing sugar, and doing pickling asparagus. Reserve them.

3. Pour a drizzle of olive oil on the griddle. Make brown the St Jacques 2 to 3 minutes per side. Sprinkle with saffron. Pepper after cooking.

4. In a bowl, mix salt, balsamic vinegar and olive oil.

5. In a plate, place the asparagus, then St Jacques. Coat a vinaigrette.

Tip: You can also input this season with saffron cream p>.