Scallops with vanilla sauce and caviar

Name: scallops with vanilla sauce and caviar
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 200 g green asparagus tips; 1 vanilla bean; 100 ml fish fond; 125 ml fresh cream cup; 500 g scallops; 2 el traditional olive oil; 4 tl imitation caviar

French dish with asparagus tips, vanilla bean, fish stock, whipped cream, scallops and black imitation caviar.

Ingredients

Directions

Cut off a slice from the bottom of the asparagus tips. Boil the asparagus tips in plenty of water with salt in approx. 3 minutes until al dente.
Drain, rinse well with cold water and drain.
Cut open the vanilla pod in the length, scrape out the marrow with a knife tip.
Put the vanilla pod and marrow with the fondue and the whipped cream in a saucepan.
Cook the sauce in half, season with salt and pepper. Allow to cool. Keep the asparagus tips and sauce covered in a cool place until use.
Remove the vanilla pod from the sauce. Heat the sauce again gently.
Dab the scallops dry and brush lightly with the oil.
Heat a grill pan or frying pan with non-stick coating until it is piping hot. Grill the scallops on each side for 1 min. And sprinkle with salt and pepper.
Put the asparagus tips on the plates. Place the scallops on the asparagus. Pour a little vanilla sauce over it and drip the rest around it.
Place a scoop of caviar on each scallop. Serve immediately.