Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Puff Pastry | 12 sheets |
| Scallops | 12 pieces |
| Lemon Juice | ½ lemon |
| Grapefruit Juice | ½ grapefruit |
| Fresh Asparagus | 300g |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | As needed |
| Garlic | 1 clove |
Instructions
-
Prepare the Asparagus Cream:
Start by cleaning the asparagus. Cut the tough ends and peel if necessary. Place them in a saucepan with a bit of water. Cook until tender, then blend until smooth. If needed, add a teaspoon of olive oil to thicken the cream to the desired consistency. Season with salt and pepper, and set aside. -
Cook the Scallops:
In a frying pan, heat two tablespoons of extra virgin olive oil. Lightly sauté the garlic clove, allowing it to infuse the oil with flavor. Add the scallops and sear them for about 1 minute on each side, until lightly golden. Season with salt. Once cooked, squeeze the juice of the lemon and grapefruit over the scallops to infuse them with a citrusy flavor. -
Assemble the Appetizer:
Lay out a sheet of olive puff pastry on a serving platter. Spread a teaspoon of the asparagus cream on top. Place one seared scallop on top of the cream. Finally, garnish with a sprinkle of freshly grated grapefruit zest for a burst of citrus fragrance.
Serve these delicate and flavorful bites as a stunning starter at your next dinner gathering!
