Asparagus with miso hollandaise and scallops

We have come up with a special recipe for the white asparagus: A miso hollandaise gives the spring vegetable an umami kick, an Asian spinach salad refreshes, and the scallop is a worthy substitute for ham.

Ingredients · Servings 4

150 g spinach salad
1 tbsp light and optionally black sesame seeds
3 tbsp Travel vinegar
1 tsp mild soy sauce
4 EL Kill
1-2 drops of sesame oil
1,5 Kg Spargel
Salt
140 g Butter
1 shallot
1 tsp. Turmeric
250 ml sake (or alternatively, semi-dry white wine)
35 g of Miso Paste
3-5 scallops per person
Salt
2 tbsp olive oil

Method · 50 min

Wash the spinach thoroughly in lukewarm water and spin dry. Toast the sesame seeds in a dry pan. Whisk together the rice vinegar, soy sauce, oil, and sesame oil to make a vinaigrette.
Peel the asparagus, place the peelings in a pot with 1 liter of salted water, and slowly bring to a boil. Let it boil for 1 minute. Remove the peelings with a slotted spoon. Measure out 50 ml of the resulting asparagus stock; reserve the remaining stock for cooking the asparagus later.
Bring 100g of butter to a boil and cook until the whey has separated. Pass the butter through a fine sieve.
Peel and finely dice the shallot, sauté in a pot with 20 g butter until translucent, sprinkle with turmeric, and deglaze with sake. Reduce uncovered to about 50 ml (4–5 tbsp).
Bring the asparagus peeling stock to a boil, then cook the peeled asparagus spears in it for 8-12 minutes, depending on their thickness, until tender but still firm to the bite.
Add the miso paste to the sake reduction and stir in the measured 50 ml of asparagus stock until creamy. Blend in the clarified butter using an immersion blender. Stir the miso hollandaise with more asparagus stock to the desired consistency. Keep warm.
Lightly salt the scallops. Heat olive oil in a large non-stick frying pan over high heat. Add the scallops, fry for 2 minutes, then turn and fry for another 2 minutes. Add 20g of butter and toss for 10 seconds.
Toss the spinach leaves with the vinaigrette and sprinkle with toasted sesame seeds. Drain the asparagus and arrange it hot on preheated plates with the hollandaise sauce. Top with scallops and a little more spinach salad.

Spinach salad

150 g

1 THE

1 TL

4 THE

Asparagus and miso hollandaise

1,5 Kg
140 g

Butter

shallot

1 Msp.

Turmeric

250 ml

Sake (or alternatively, semi-dry white wine)

35 g

scallops

Recipe for

persons

Wash the spinach thoroughly in lukewarm water and spin dry. Toast the sesame seeds in a pan without oil.

Mix rice vinegar, soy sauce, oil and sesame oil to make a vinaigrette.

Peel and finely dice the shallot, sauté it in a pot with 20g of butter until translucent, sprinkle with turmeric, and add sake.

Deglaze. Reduce uncovered to about 50 ml (4–5 tbsp).

Add the miso paste to the sake reduction and stir in the measured 50 ml of asparagus stock until creamy. The clarified...

Blend in the butter using an immersion blender. Add more asparagus stock to the miso hollandaise to reach the desired consistency.

Stir. Keep warm.

Mix the spinach leaves with the vinaigrette and sprinkle with the toasted sesame seeds. Drain the asparagus and serve hot.

Arrange on preheated plates with the hollandaise sauce. Top with scallops and a little spinach salad.