Name: Fricassee of Sea Scallops with Girolles And Asparagus, Jus
Ingredients: 12 lg Scallops; 3 dl Jus roti; 100 ml Duck fat; 2 tb Chives; chopped; 250 g Girolles; 12 Asparagus; 1 Head new season garlic; Balsamic vinegar for colour; Parsley oil for colour

CATEGORY	CUISINE	TAG	YIELD
	Sami	Superchefs	4	servings

INGREDIENTS

12	lg	Scallops
3	dl	Jus roti
100	ml	Duck fat
2	tb	Chives; chopped
250	g	Girolles
12		Asparagus
1		Head new season garlic
		Balsamic vinegar for colour
		Parsley oil for colour

INSTRUCTIONS

Open and clean the scallops, keep to one side. Pan fry in the duck fat the
girolles quickly, add the blanched tips and tails of the asparagus. Add the
blanched and roasted (in oven) garlic. Roast the scallops quickly.
Dress the fricassee of asparagus and girolles. Add the scallops and the jus
roti. Finish with balsamic vinegar and parsley oil, and sprinkle with the
chopped chives.
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