Scallops with Asparagus

Ingredients

• 1.5 kg white asparagus
• Salt
• 1 tsp raw cane sugar
• 100 g butter
• 1 Shallot
• 100 ml Vegetable broth
• 100 ml sake (or broth)
• 2 handfuls baby spinach (10 g each)
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp mixed sesame seeds (15 g)
• 250 g scallop meat
• 2 tbsp olive oil
• 2 egg yolks
• 2 tbsp miso paste (15 g)
• a pinch turmeric powder

Instructions

1. 1.

   Clean, peel, and trim the woody ends of the asparagus. Boil the spears in salted water with sugar and 20 g butter until tender, then drain and set aside.

2. 2.

   Meanwhile, peel and finely dice the shallot; sauté it in a pot with 20 g butter until translucent. Add broth and sake, bring to a boil, and reduce for 7–8 minutes over medium heat.

3. 3.

   For the salad, rinse, wash, and dry the spinach. Toss with rice vinegar, sesame oil, soy sauce, and half of the sesame seeds; let sit.

4. 4.

   Pat the scallops dry and heat olive oil in a skillet. Sear each side for about 2 minutes over medium heat, seasoning lightly with salt.

5. 5.

   Melt the remaining butter. Whisk egg yolks over a gentle water bath with the sake reduction until thickened but not too hot to prevent curdling. Stir in miso paste and turmeric, then drizzle in the melted butter in a thin stream.

6. 6.

   Arrange asparagus on a plate, top with scallops, spoon miso hollandaise over them, add spinach salad, and sprinkle remaining sesame seeds for garnish.