On a bed of tender green ASPARAGUS

You Need

24 fresh Scallops, coral removed and trimmed
1 lemon and 1 lime
50ml cream
50ml vegetable stock
36 young green asparagus, trimmed and delicately peeled, reserve 12 for decoration
300g fresh garden peas
A small bunch of fresh dill, stalks removed
1tsp grated ginger
1 shallot finely sliced
salt and freshly ground white pepper
1tsp lemon salt
30g butter

How to

In a saucepan of salted boiling water cook the peas for 5 mins until tender, drain and refresh in iced water to seal their colour.
In a small pan melt 1tsp butter and sweat the shallots until they are soft but not coloured.
In a food processor add the peas, shallots, ginger, cream and vegetable stock salt and pepper.
Blend until smooth and strain to remove any bits.
Blanch 24 of the asparagus in boiling salt water for 2 mins, drain and refresh in iced water.
Using a mandolin thinly slice lengthways the raw asparagus and set asaide.
Just before serving, warm through the petit pois coulis whisking to a froth
Pan fry the blanched asparagus in a little butter.
Pan fry the scallops for 1min each side.
To serve
On a plate place to asparagus, tips facing the same way, top with 2 scallops and decorate with a pinch of lemon salt and a twist of the raw asparagus
Swirl with a spoon or using a plastic bottle the coulis of petit pois