Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Grenobloise" Vinaigrette
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you these seared scallops; paired with blanched asparagus and a flavorful vinaigrette, they make a delicious and healthy meal.
- 2 eggs, hard-boiled
- 1 lemon, diced
- 15 Grams capers
- 1 sprig parsley (approximately 8 leaves), finely chopped
- 30 Grams olive oil
- 1 bunch asparagus (approximately 12 pieces)
- 8 scallops
- Salt, to taste
- Black pepper, to taste
- 100 Grams white bread (pain de mie), toasted and made into croutons
- Mizuna, chive blossoms, wild spinach, or brassica (etc.), for garnish
Separate the hard-boiled egg whites and yolks and finely chop both. Combine the diced lemon, capers, parsley, and eggs and then add olive oil and mix well. Set the vinaigrette aside.
Blanch the asparagus in boiling, salted water for 2 minutes.
Lightly season the scallops with salt, and then sear them for 1 minute on each side over medium-high heat. After searing the scallops, season them with pepper.
Plate a generous amount of cool vinaigrette first, and then place the warm asparagus and scallops on top.
Garnish with croutons and edible herbs and flowers just before serving.