Seared scallops with asparagus soup
Only five ingredients use to make this dish Asparagus, Scallop, butter, lemon and salt
The vibrant color, texture and freshness and warm of this dish can only bring up your mood.
1 1/2 lb scallops
preferably dry and fresh
1/2 stick unsalted butter, softened
1 lemon freshly squeezed juice
Bring a medium pot of water to a boil. Salt the water generously Trim the woody ends from asparagus then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente
Meanwhile, prepare an ice bath by filling a large bowl with ice water.
Use a strainer to transfer them to the ice bath; Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
Place asparagus stalks in the blender Ladle in a slow stream of cooking water (about ½ cup) to purée the asparagus When the purée is smooth, strain through a fine-mesh strainer into a bowl . Salt the purée to taste and set aside !
Scallops: Place scallops on paper towels in an even layer and pat dry
Heat a skillet over medium-high heat, then add butter .add scallops in an even layer without crowding. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt.
Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich soup
before serving add lemon juice to the soup and serve