Cooking time: 20 min – Prep time: 20 min – Serves: 4
Ingredients
1 bunch of green asparagus
16 scallops
1 tbsp icing sugar
20 g butter
Ground saffron
Balsamic vinegar
Olive oil
Salt, pepper
Preparation:
1. Wash the asparagus and cut them into batons. Cook them in salted water for about 8 minutes.
2. Light your Kokko. Melt a knob of butter with the icing sugar, then gently confit the asparagus. Set aside.
3. Drizzle a little olive oil onto the plancha. Sear the scallops for 2 to 3 minutes on each side. Sprinkle with saffron. Add pepper at the end of cooking.
4. In a bowl, mix the salt, balsamic vinegar, and olive oil.
5. On a plate, arrange the asparagus, then the scallops. Drizzle with a little vinaigrette.
Tip: You can also season this starter with a saffron cream.
