Oyster Mushroom Scallops with Sugar Snaps and Asparagus Velouté

200g Asparagus
100g Sugar Snaps
2 Oyster Mushrooms
1 Tbsp Olive Oil
1 Garlic Clove
1 Stem of Fresh Rosemary
Chervil and Pomegranate seeds to garnish
For the sauce:
Leftover asparagus stalks
1 Shallot
1 Tbsp Olive Oil
1 Vegetable Stock Cube
100ml of Water
50ml Soya Cream
1. Cut the mushroom 1 ½ inches thickness and sauté with the olive oil, crushed garlic and rosemary. Both sides must be golden in colour. Remove the garlic and the rosemary. 
2. Cut the asparagus tips and set aside the stalks. Add the asparagus and sugar snaps to the scallops and sauté for 1 minute. Season with salt and pepper, remove from heat and set aside.
3. In a saucepan add the olive oil and shallots, finely chopped. Cook for half a minute and add the asparagus stalks, cut into small pieces.
4. Stir for half a minute and add the water and the stock cube.
5. Cook for 10 minutes, add the cream, blend and sieve. If too runny cook for a further few minutes and the sauce will naturally thicken.
6. Serve the scallops with the sauce, asparagus tips, sugar snaps pomegranate seeds and chervil.
Finish with a drizzle of olive oil and black pepper.


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