WHITE ASPARAGUS & SEARED SCALLOPS IN TOMATO-TARRAGON VINAIGRETTE

WHITE ASPARAGUS & SEARED SCALLOPS IN TOMATO-TARRAGON VINAIGRETTE

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Ingredients

Adjust Servings:
8 piece sea scallops 30-40 gram per piece
8 pieces white asparagus cooked
pea sprouts for garnish
sea salt flakes
white pepper from the mill
1/2 Lime juice only
For the dressing
80 grams diced tomatoes peeled, deseeded
1 clove garlic chopped finely
20 grams shallots chopped finely
80 millilitres virgin olive oil
20 millilitres Xeres vinegar
5 grams tarragon leaves roughly chopped
20 grams sweet German mustard or grain mustard and honey
Sea Salt
white pepper from the mill
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • For the dressing

    Directions

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    This tasty appetizer makes use of one of my favorite springtime ingredient – white asparagus. They are a delicacy throughout Europe, although only available for the short period of May and June. If you live in an area where white asparagus are rarely found, you can easily substitute green asparagus for this dish Tarragon is a herb I lately kind of rediscovered, mainly perhaps because I actually grow it myself in our hotels little herb garden and the beginning of the wet season seems to become it well and it just keeps on growing and I can get it in abundance.

    1. Prepare the white asparagus as outlined in the recipe tender white asparagus.
    2. Split lengthwise in half and set aside.
    3. Clean the scallops by rooming the side mussel from the tender meat, then slice them in half horizontally. Season with the sea salt, white pepper and lime juice.
    4. Seared them rapidly over very high heat, so the scallops are seared on both sides but still medium in the middle. Set aside.
    5. In a bowl, combine the mustard, with the chopped shallots and garlic. In a steady stream and under constant stirring add the virgin olive oil and the vinegar alternatively, to achieve a well emulsified vinaigrette. Add the tomato dice and the tarragon leaves, and season to taste. Infuse the vinaigrette for at least 20 minutes before serving.
    6. In a microwave, just lightly warm the white asparagus an then place them on to your serving dish.
    7. Neatly arrange the warm scallops on top of the asparagus. With a spoon, remove the solid part of the vinaigrette and dress it lengthwise on to the scallops. Drizzle the dish with the liquid of the vinaigrette, decorate with the pea shoots and sprinkle cracked pepper from the mill.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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