Green asparagus salad with scallops and coriander

Ingredients

• 1 kg green asparagus
• Salt
• 12 scallops (released with Corail)
• 1 tsp flour
• 2 tbsp clarified butter
• 1 red chili pepper
• 2 limes
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 3 tbsp fish stock
• Pepper
• a pinch of sugar
• 1 bunch Coriander

Instructions

1. 1.

   Wash the asparagus, trim the woody ends and cut the spears into 3-4 pieces. Boil in plenty salted water for 5-8 minutes until firm. Drain and set aside. Wash the chili, halve it, deseed and dice finely. Pat scallops dry, dust with flour. In hot clarified butter brown both sides golden‑yellow, adding half the chili during cooking.

2. 2.

   For the dressing squeeze one lime and mix its juice with vinegar, oil, fish stock, remaining chili, pepper and sugar thoroughly. Wash coriander, shake dry and remove leaves; chop half and combine with dressing and asparagus on a plate. Top with scallops released in Corail and garnish with remaining coriander. Slice the other lime into wedges, add them to the dish and serve.