Santiago with asparagus

Ingredients

For 4 servings

• •24 24 Green Asparagus(s)
• •20 20 slice(s) Chorizo
• •16 16 Saint-Jacques nuts
• •30 g 30 g Butter
• •15 cl 15 cl Flower cream
• •2 2 Grated Parmesan

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 120°C to warm asparagus and cream afterwards without cooking them more. Prepare all the necessary ingredients on your work plan to facilitate the next steps.
3. 3.Preparation of asparagus
4. 4.Wash the green asparagus carefully and peel the base if necessary. Cut the hard ends and cut them in half if they are long. Dip them into a large saucepan of salty boiling water and cook until they are tender but still slightly crisp, about 8 to 10 minutes. Then refresh them in ice water to fix their color, then drain them.
5. 5.Preparation of Parmesan Cream
6. 6.Pour the flower cream into a saucepan over low heat. Add the grated parmesan. Gently whisk to melt the cheese and get a thick, smooth cream. Season with salt and pepper according to your taste. Reserve this cream in a warm bath or in a soft oven.
7. 7.Seizure of chorizo
8. 8.In a hot skillet, sauté chorizo slices for a few minutes without fat until they become crispy. Drain them on absorbent paper to remove excess fat. Reserve them in a warm place until the final assembly.
9. 9.Cooking of the Saint-Jacques
10. 10.Wipe the nuts and, if necessary, remove the side muscle. Heat butter in a large skillet over high heat. Place the Santiagos and grab them 1 to 2 minutes on each side to get a nice color while keeping a pearly heart. Season with salt and pepper after cooking.
11. 11.Mounting and dressing
12. 12.Spread the warm asparagus harmoniously on the hot plates, then cover them with a cream ribbon with Parmesan. Place the golden scallop nuts above and the crisp chorizo slats. Add, if desired, some lemon zests to bring freshness and shine to the dish.
13. 13.Service
14. 14.Serve this delicate entry immediately to preserve the tenderness of the Santiagos and the contrast of textures between Parmesan emulsion, crispy chorizo and crispy asparagus. Add a dry white wine or a raw champagne to enhance flavours.