Scallop Asparagus Rolls with Red Basil
Scallop asparagus rolls with red basil is a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- Salt
- 8 scallop fillets (ready to cook, skinless, about 80 g each)
- 2 tbsp Pesto Rosso
- Pepper
- 500 g Green Asparagus
- 1 Shallot
- 1 Garlic clove
- 1 tbsp butter
- 100 ml dry white wine
- 50 ml fish stock
- 100 ml heavy cream
- 1 tbsp Crème fraîche
- 20 ml Noilly Prat
- 1 tbsp chopped parsley
- red basil (for garnish)
Instructions
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1.
Peel the potatoes, cut them in half and boil in salted water for about 25 minutes. Rinse the scallops, pat dry, brush with pesto and season with pepper.
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2.
Trim the lower third of the asparagus, cut off woody ends, halve lengthwise and lay on the pesto-coated scallop fillets. Roll so that the asparagus tips close with the fish and the heads remain exposed. Secure with toothpicks.
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3.
Peel and finely chop the shallot and garlic. Sauté in hot butter, deglaze with white wine and fish stock. Place the scallop rolls into the pan, cover and steam over low heat for 7-8 minutes. Remove and keep warm.
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4.
Add cream to the stock, bring to a boil and reduce slightly. Stir in crème fraîche and Noilly Prat, blend well. Season with salt and pepper, then pour over the scallop rolls. Sprinkle potatoes with parsley and serve garnished with basil.
