Ingredients

Ingredients

• 500g asparagus
• 200g floury potatoes, peeled and diced
• 1 tbsp butter
• 2 leeks, white only, finely sliced
• 2 garlic cloves, crushed
• 1.5 litres chicken or vegetable stock
• juice and zest of 1/4 a lemon
• 100ml double cream

Scallops

• 12 scallops, coral removed
• 1 garlic clove crushed
• zest of 1/4 lemon
• olive oil
• maldon salt and freshly ground black pepper

To Serve

• 6 tbsp creme fraiche

Method

1. Asparagus Base Stock: Trim the woody base of the asparagus spears and place them in a saucepan with 500ml water. Bring to the boil then reduce to a simmer for 15 minutes. Strain the stock and set aside.
2. Scallops: Place the scallops in a bowl with garlic, lemon zest, olive oil and a little seasoning. Leave the scallops to marinate in the refrigerator for 10-30 minutes.
3. Soup: Cut the tips from the asparagus spears and set them aside. Sweat the leek and garlic in the butter over a moderate heat in a large saucepan for 2 minutes or until the leek is tender. Add the asparagus stems, potato, parsley, asparagus stock and chicken stock. Bring the soup to the boil then reduce to a simmer for 10 minute so that the potato and asparagus are tender.
4. Puree the soup in a blender until smooth then push through a fine sieve to remove any woody bits. Return the soup to a saucepan, stir in the cream, lemon juice and zest, and season to taste. Bring the soup to a simmer and keep hot while you prepare the scallops and asparagus tips.
5. Asparagus Tips: Bring some water to the boil in a saucepan and add the asparagus tips cook for thirty seconds and drain.
6. To Cook Scallops: Heat a griddle pan over a high heat. Reduce the heat to moderate then add the scallops to the pan and cook for 30-45 seconds on each side, so that they are just cooked. Serve.
7. To Serve: Distribute the asparagus soup into bowls, place a tablespoon of creme fraiche in the centre of each serving and place 2 scallops on it. Scatter the asparagus spears over the soup. Serve at once