White and Green Asparagus Salad with Scallops

Name: White and Green Asparagus Salad with Scallops (Méli-mélo d’asperges et coquilles St-Jacques)
Cuisine: Swiss
Ingredients: 6 medium white asparagus tips, peeled; 16 small green asparagus tips, peeled; 12 large fresh scallops; 1 new carrot, peeled; 60 ml (4 tbsp) low-fat natural yoghurt; juice of ½ lemon; 1 heart of Cos lettuce, washed and dried; 1 heart of oak leaf lettuce, washed and dried; a few leaves of curly endive; salt and freshly ground pepper; salt and freshly ground pepper; fresh chervil to garnish

Méli-mélo d’asperges et coquilles St-Jacques

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

6 medium white asparagus tips, peeled
16 small green asparagus tips, peeled
12 large fresh scallops

Europe
Switzerland
France
Fish course
Salad
Pescatarian
Gluten-free

Method

Cook the asparagus tips in salted water for 2-3 minutes until just tender. Drain, then cool quickly in ice-cold water. Drain again and keep on a damp cloth. Cut white asparagus in half lengthways.
Open the scallops, using the tip of a small, sharp knife to ease the scallop apart. Scoop from the shell with a soup spoon. Remove and discard the brown frill surroundi