Scallop and asparagus bundles
- 6 scallops
- 1 lb white asparagus
- 3 ½ oz green asparagus
- 2 eggs
- 1 ¾ oz all-purpose flour
- 1 ¼ cups heavy cream
- ½ cup extra virgin olive oil
- 1 ¾ oz butter
- salt and pepper
Make a court-bouillon (concentrated stock) with 2 cups of water, carrot, celery, lemon, bay leaves, white wine, pepper corns and coarse salt. As soon as it comes to the boil, put in the scallops (whole with coral and liver).
Boil for five minutes, then take out the mollusks. In some stock cook the asparagus. Reduce the stock and make a sauce with the white asparagus tops, thickening it with the flour, butter and one egg.
Put the asparagus stems into a liquidiser and make them into a puree, then blend in the cream and season with salt, if needed. Roll out the puff pastry: Cut it into squares 2.4x 2.4 inches.
On each square put a tablespoon of sauce and a scallop on top: close making a bundle. Brush the outside with beaten egg. Bake.
On a plate make a thin layer of the asparagus and cream mixture, then put the hot bundle on top. Garnish with the green asparagus: three on each plate.