Asparagus velouté with scallops recipe | Taste of France®
Any self-respecting foodie will know what fresh, tender asparagus and sweet, juicy scallops are among the best ingredients you can lay your hands on.
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Cooking tools:
- Mandoline
- Blender
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Freezer
- Paper towel
- Measuring spoon
- Serving bowl
Ingredients
- 420g asparagus
- 20g butter
- 1 tbsp flour
- 50g spring onions
- 2 tbsp single cream
- 750 ml chicken stock
- 4 scallops
- Butter, flour, olive oil
- Fleur de sel and
- d’Espelette pepper
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