Dish With Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, And "Grenobloise" Vinaigrette
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.
Click here for more Dish with Diane: Chef Inspired Healthy with Frédéric Duca. Or click here to watch the video.
Servings
4
Ingredients
- 2 eggs, hard-boiled
- 1 lemon, diced
- 15 gram capers
- 1 sprig parsley (approximately 8 leaves), finely chopped
- 30 gram olive oil
- 1 bunch asparagus (approximately 12 pieces)
- 8 scallops
- salt, to taste
- black pepper, to taste
- 100 gram white bread (pain de mie), toasted and made into croutons
- mizuna, chive blossoms, wild spinach, or brassica (etc.), for garnish
Directions
- 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.