Asparagus salad with st. scallops

Name: asparagus salad with st. scallops
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 envelope saffron; 1 tablespoon lemon juice; 3 dishes green asparagus tips a 100 g; 1 bag bunch onions (3 pieces), washed; 4 tablespoons Greek olive oil; teaspoon liquid honey; 250 g Scallops (fish, freezer, bag a 500 g), thawed; 1 little orange; 2 tablespoons unsalted pistachios peeled (bakery products, bag a 55 g)

A tasty recipe. The starter contains the following ingredients: fish, saffron, lemon juice, green asparagus tips (a 100 g), spring onions ((3 pieces), washed), Greek (olive oil), liquid (honey), scallops (fish, frozen, bag a 500 g), thawed), orange, unsalted pistachio nuts (peeled (bakery products and bag a 55 g)).

Ingredients

Kitchen Stuff

grill pan with non-stick coating

Directions

Soak the saffron for 5 minutes in the lemon juice.
Cook the asparagus tips for 1 min.
In salted water without lid.
Remove the dark green from the spring onions and a piece from the bottom, and cut them lengthwise into strings.
Make a dressing of 3 tbsp olive oil, the saffron with the lemon juice and honey, season with salt and (freshly-ground) pepper.
Pour the asparagus tips and scoop them in a bowl with the spring onions with the dressing.
Brush the scallops with the rest of the oil and grill them on high heat for 2 minutes, turn halfway and sprinkle with salt and pepper.
Cut the top and bottom of the orange and cut the peel off thick.
Use a sharp knife to cut out the flesh between the membranes.
Roast the pistachio nuts in a dry frying pan and let them cool.
Spoon the asparagus tips in a bowl with the orange and place the scallops on top.
Sprinkle the salad with the pistachio nuts..