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Scallops with vanilla sauce and caviar
French dish with asparagus tips, vanilla bean, fish stock, whipped cream, scallops and black imitation caviar.
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Ingredients
Directions
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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.
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Drain, rinse well with cold water and drain.
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Cut open the vanilla pod in the length, scrape out the marrow with a knife tip.
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Put the vanilla pod and marrow with the fondue and the whipped cream in a saucepan.
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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.
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Remove the vanilla pod from the sauce. Heat the sauce again gently.
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Dab the scallops dry and brush lightly with the oil.
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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.
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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.
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Place a scoop of caviar on each scallop. Serve immediately.
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Nutrition
310Calories
Sodium23% DV555mg
Fat31% DV20g
Protein52% DV26g
Carbs2% DV6g
Fiber4% DV1g
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