Elegant Scallop Dish

Ingredients

• 600 g waxy potatoes
• Salt
• 300 ml vegetable oil (for frying)
• 1 truffle potato
• 200 g green asparagus
• 150 ml lukewarm milk
• 40 g Butter
• black pepper (ground)
• nutmeg
• 12 scallops (ready to cook)
• 30 g Butter
• 150 ml dry white wine
• 50 ml heavy cream (at least 30% fat content)
• 20 g butter
• dill (for garnish)

Instructions

1. 1.

   Peel and wash the potatoes. Set one potato aside in cold water; boil the remaining potatoes in salted water for 30 minutes.

2. 2.

   While the potatoes cook, slice the rest into thin rounds with a slicer, then cut into very narrow, evenly long strips. Arrange these on a tray to form a grid, press another tray lightly on top, and fry in hot oil until golden yellow. Remove and drain on kitchen paper.

3. 3.

   Peel, wash, and slice the truffle potato thinly as well. Fry these slices and the potato grids in hot oil, then drain.

4. 4.

   Wash the asparagus, peel the lower third, trim the woody ends, halve the spears, and blanch in salted boiling water for 4 minutes. Remove, shock in cold water, and drain thoroughly.

5. 5.

   Drain the potatoes, let them steam off, press through a potato masher, and blend with milk and butter into a smooth purée. Season with salt, pepper, and nutmeg; keep warm.

6. 6.

   Wash and pat dry the scallops, then sear both sides in melted butter until golden brown. Remove and season with salt and pepper. Deglaze the pan with wine, add cream, taste, bring to a brief boil, and whisk into foam with a stick blender.

7. 7.

   Sauté the asparagus spears in melted butter as well. Fill a pastry bag with a small nozzle and pipe the purée onto a plate in little dots. Place one scallop on each purée dot, drizzle with white wine foam, and garnish with a potato grid.

8. 8.

   Arrange a few asparagus spears between the scallops and top them with a fried truffle potato slice. Serve garnished with dill. Optionally, decorate the scallops with trout caviar if desired.