Fried scallops
(Created by Robrecht Wolters )
| Ingredients | Preparation |
|---|---|
| 8 large scallops, preferably in their shells | Take the scallops out of their shells and carefully wash them under slowly running water. Dab the scallops and keep fresh. |
|
8
white asparagus
60g Mycryo |
Peel the asparagus with a peeler, cut them in 3 equal parts and cut in julienne. Put the asparagus julienne in a pot, add a few spoons of water and 50g Mycryo and put them on the heat. Let the asparagus simmer during 3 minutes and pour the juices in a sep |
|
1
egg yolk
one tablespoon of boletus juice A few drops of truffle oil |
Put the yolk and the boletus juice in a small pan and whisk on a moderate heat. Mix in the asparagus juice and season with a few drops of lemon juice, truffle oil, sea salt and freshly ground pepper. |
| Sprinkle the remaining Mycryo butter over the scallops and season with salt and freshly ground pepper. Quickly fry them in a hot anti-stick pan, turn them over and fry for a short while. | |
Finishing and presentation
Serve the asparagus in deep plates, spoon over the juice and add
the scallops.
