Pasta Salad with Scallops and Asparagus
Ingredients
- Ingredients
- 100 grams Glass noodles
- 200 grams green Asparagus
- salt
- ½ small onion
- 1 egg yolk
- 1 tsp Mustard
- 250 milliliters grapeseed oil
- 1 Tbsp Sour cream
- 100 milliliters Chicken broth
- 1 tsp ground Turmeric
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 Tbsp finely chopped Chervil
- 150 grams triggered Scallop
- 2 Tbsps olive oil
- For the garnish
- Frisée
- Daikon cress
- Chervil
Preparation steps
Place the glass noodles in a bowl with cold water to cover and let soak.. Rinse the asparagus, trim the tough ends and blanch in a pot of boiling salted water until tender, about 10 minutes. Drain.
For the vinaigrette: Peel and finely dice the onion. In a bowl, whisk together the egg yolk, mustard and onion and gradually add the grape seed oil. Whisk in the sour cream and chicken broth. In a skillet, heat 1 tablespoon of the olive oil, stir in the turmeric and cook briefly. Add salt and pepper to taste, and refrigerate.
Thinly slice the scallops horizontally, place on a plate and drizzle with the remaining 2 tablespoons olive oil, chervil, salt and pepper.
Drain the glass noodles and blanch in a pot of boiling salted water for 3 minutes. Drain, rinse with cold water and drain well.
Add the glass noodles to the bowl of vinaigrette and toss to coat. Use a fork to twirl the noodles into nests and place on 4 plates. Top with the scallops and asparagus and garnish with a little lettuce, daikon cress and chervil.