Fried Scallop with asparagus sauce and Morchella

Fried Scallop with asparagus sauce and Morchella

Introduction:

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Production steps:

Materials required:

Asparagus: 30 medium-sized

Vegetable soup: 1-2 cups, chicken soup or water

Morchella: 24 medium (8 oz)

Salt free butter: 1 tbsp

Thymus: 3 small strips

Garlic: 2 pieces

Red onion: tbsp (chopped)

Beurremont é: 7-8 tbsp

Shallots: 2 tbsp (chopped)

Brunoise: 2 tbsp

Diamond tomatoes: 1-2 tbsp

Scallops: 6 (4.8g or more)

White pepper: right amount

Salt: right amount

Oil: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy