Baskets of scallops and asparagus

00340 SCALLOP BASKETS and asparagus INGREDIENTS 4 PERSONS 200 g of fresh or frozen puff pastry, 12 large asparagus, 4 large scallops (or 8 small), 2 egg yolks, 1/2 dl of dry white wine, 1 teaspoon full of grain or grated Parmesan cheese, 30 g butter, salt, pepper.

Procedure prepare baskets of puff pastry: roll out the dough with a rolling pin on a floured work surface.

Take 4 squares of approximately 8 cm from the side.

Prepared then eight constantly frames 8 cm side but empty inside.

Place the 4 squares on a baking sheet covered with parchment paper and stamped the dough with a fork.

Brush the edges with a little water and lean a ' frame '.

Proceed the same way with the other.

Beat egg yolk with 1 tablespoon water and brush only the upper frame of the baskets, minding not to brush the sides.

Turn oven to 200 degrees and place the Pan in the refrigerator for a few minutes, then cook the baskets for 12 minutes, remove them from the oven and let them cool on a grid.

Peel the asparagus and remove the tips that cut in two lengthwise.

Cut the entire tender asparagus into pieces of approximately 2 cm and boil them in salted water.

When they are cooked, prelevateli with a slotted spoon and dip the tips into the water for 5 minutes, then drain and keep aside.

Let drain asparagus well and beat them in order to obtain a purée.

Transfer the puree to a saucepan and add the yolk and what you used to brush the pastry.

Add the cheese, salt, pepper and mix well.

Clean the scallops.

Heat the butter in a small frying pan and cook the scallops about 2 minutes per side over high heat.

Add salt, pepper, softened with wine and turn off the flame when it is reduced to half.

Drain the scallops and combine their cooking liquid to the puree.

Heated briefly in the oven baskets.

Place the pot on low heat and let thicken the cream of asparagus, stirring always, spread the cream in baskets and deponetevi over the scallops and asparagus tips.