To make the noodles, combine all the ingredients together to form a smooth paste and rest for 1 hour. Roll out very thinly and cut into fine strips. Put into boiling salted water and bring back to the boil. Take off the heat and drain immediately, then leave in cold water for 20 minutes.
Drop the langoustines into boiling salted water, bring the water back to the boil and remove them almost immediately. Remove the shells, keeping the heads on four langoustine for garnish.
To make the lemon sauce, place the lemon juice and fish stock in a saucepan and reduce by seven-eighths. Then add the cream, season and put aside.
Grill the scallops on a charcoal grill or sauté them in a very hot frying pan for about 30 seconds to 1 minute each side. They should be succulent inside.
Drain the noodles, then toss in the butter in a warmed frying pan. Do not let the butter burn. Season with salt and pepper and toss several times until hot.
Reheat the asparagus tips in boiling salted water for a few seconds. Reheat the peeled langoustines in a little fish stock, but do not boil.
Place the noodles on individual plates or a serving dish and put the scallops, langoustines and asparagus tips on top. Pour a thread of sauce over the noodles, leaving the fish uncovered.
© 1989 Kit Chapman. All rights reserved.