Asparagus Soup with Scallops

Peel the asparagus and cut off the woody ends. Place in plenty of water and simmer, covered, for about 10 minutes. Pour through a sieve and catch the water.

Cut the asparagus into 2-3 cm long pieces. Peel and dice the potaotes and onion. Sweat the onion in 1 tablespoon of hot butter. Add the potatoes and about half of the asparagus. Deglaze with the white wine. Pour in the asparagus water and the broth. Cover and simmer for about 20 minutes. Puree the soup and stir in the cream. Depending on the desired consistency, let simmer or add more broth. Add the remaining asparagus. Let simmer over low heat for about 15 minutes. Season with salt, lemon juice, lemon zest and nutmeg.

Rinse the scallops, pat dry and season with salt and pepper. Saute on both sides in the remaining butter, until golden brown.