Asparagus and scallops make their last show on our plates at the end of May. Two luxury dishes that must be savored because the season is coming to an end for both. The Saint-Pierrois chef François Castets of the restaurant Fourchette et Sable Blanc cooks them very simply for Circuit Bleu Côté Saveurs on France Bleu Gascogne by slipping us his recipe idea for Mother’s Day on Sunday for example.
– CWM
You will need to peel your asparagus to start, cut them into thin rings and keep the tips.
In a skillet, brown a chopped onion in a little butter, add the asparagus, add your scallops to brown on both sides. Add a few pieces of kiwi and chorizo before deglazing with Floc de Gascogne and before adding liquid cream. Then let it simmer until it thickens.
Place everything on your plate with your boiled asparagus tips then one or two thin slices of serrano ham cooked in the oven “chips style” and the turn and played with a nice slice of lemon and a little parsley for to end.