Sea Scallops with Vegetables
With the sea scallops and vegetables from Spoonsparrow you create a healthy gourmet dish on your plate!
Ingredients
- 24 pre‑cooked sea scallops
- 2 stalks leeks
- 1 broccoli head
- 400 g green asparagus
- 1 onion
- 100 g butter
- Salt
- freshly ground pepper
- 200 ml vegetable broth
Instructions
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1.
Trim the white parts from the leek sticks, wash them and cut lengthwise into thin strips. Wash the broccoli and cut into florets. Trim and wash the asparagus. Blanch the broccoli florets in boiling salted water for 5 minutes. Cook the asparagus for 6 minutes and the leek strips for 1 minute. Drain and set warm.
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2.
Peel and finely chop the onion. Melt butter in a pot, sauté the onion until translucent, season with salt, then pour in the broth. Let it simmer briefly over medium heat, add the scallops and poach for 5 minutes. Remove the scallops and keep warm. Reduce the sauce over medium heat. In pre‑heated deep plates layer leeks, top with broccoli florets and asparagus. Distribute the scallops over the leeks, season with pepper, drizzle with the sauce and serve garnished with puff pastry if desired.
