St. Jacob scallop with asparagus, potato and wild rise

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P1060497Don’t forget the asparagus season is coming!

Ingredients: for the asparagus 1-2 lbs (500g-1kg) young green asparagus, 2-3 tablespoons Extra-Virgin olive oil, 1 teaspoon balsamic vinegar, 1/4 teaspoon sea salt, freshly ground pepper, lemon wedges

For the scallops: 3 pieces St Jacobs for each persons, salt and pepper, 2 tablespoons balsamic vinegar, fresh vanilla flesh

for the potato: 2-3 medium potatoes pro person, butter, rosemary and salt

Directions: Cut a sheet of aluminum foil or parchment paper large enough to fold into a packet completely enclosing the asparagus you wish to prepare

  1. Wash & trim asparagus & place onto foil or parchment
  2. Drizzle with 2-3 tablespoons of olive oil & 1 teaspoon of balsamic vinegar
  3. Season with 1/4 teaspoon salt and freshly ground pepper
  4. Add sprig of fresh spearmint (or oregano, thyme or tarragon-estragon)
  5. Close packet and place onto hot grill set at medium-high heat
  6. After 3-4 minutes, open packet and with tongs remove asparagus and place directly onto grill, turning to grill on both sides (1-2 minutes)
  7. Return asparagus to packet, close packet and remove from grill & serve
  8. Lightly season St. Jacob´s Scallops with salt and pepper and fry in a frying pan with a dash of olive oil until golden brown (3-5 minutes). Pour over balsamic vinegar or white wine and ready to serve
  9. Cook potatoes in their skins, peel then cut them into nice pieces. Melt some butter in a frying pan and roast them until crispy. Flavor with rosemary and salt. (I also prepared wild rise: Heat some oil, fry 1-2 garlic cloves in it, discard after 2 minutes. Then add rice and pour over water. Season with salt and pepper let rice simmer until cooked. You can pour over rice some white wine. Finally grate some parmezan cheese on the top)
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