SCALLOPS IN ASPARAGUS SAUCE

(Serves 4 persons as a starter)

Ingredients.

·       300 g young asparagus, stems trimmed
·       8 large scallops
·       1 tbsp butter
·       200 ml whipping cream

Cut of the top 5 cm of the asparagus spears and reserve, cut remaining stems into 2.5 cm lengths. Add the cut stems to a pan of salted boiling water and cook for 5 mins or until just tender. Remove with a slotted spoon and drain. Place the asparagus tips in the boiling water for 5 mins. Remove, drain and keep warm.

Meanwhile, place the scallops on buttered foil and bake in a pre heated oven for 4 mins at 190^o C.

Place the cooked asparagus stems in a food processor with the cream and blend to make a smooth sauce. Transfer to a small pan and heat gently, do not allow to boil. Taste for seasoning and add salt if necessary.

Arrange 2 scallops on each plate or scallop shell in a pool of sauce, and serve with some of the asparagus tips

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