Ingredients
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15 slices of baguette
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16 tsp olive oil
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40ml white wine
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1 tsp mustard
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1 tbsp lemon juice
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2 cloves garlic
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pepper
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4 scallopsà ca. 45-50 g, with shells, ready to cook
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250g green asparagus
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½ bunch chive
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½ pomegranate
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20g parmesan
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sea salt
Directions
Spring is the perfect season for this fresh Gratinated Scallops with Green Asparagus recipe, featuring a touch of pomegranate.
Ingredients
| 15 slices of baguette | |
| 16 tsp olive oil | |
| 40ml white wine | |
| 1 tsp mustard | |
| 1 tbsp lemon juice | |
| 2 cloves garlic | |
| pepper | |
| 4 scallops | |
| 250g green asparagus | |
| ½ bunch chive | |
| ½ pomegranate | |
| 20g parmesan | |
| sea salt |
Steps
|
1
|
Sprinkle slices of baguette with 12 tsp olive oil and place them onto the enamel shelf. Put the shelf on the middle rack of the Combi steam oven. Set „Grill 1“ to 13 minutes and start the program. Afterwards remove from Combi steam oven and set aside. |
|
2
|
For the marinade, whisk white wine, mustard, 2 tsp olive oil and the lemon juice in a small bowl. Peel the cloves of garlic, chop one clove finely and add to the marinade. Season to taste with pepper and set aside. Wash the scallops under cold running water, dry them and set them back into their shells. Sprinkle the scallops with 1 tsp of the marinade each and set the shells onto the glass tray. |
|
3
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
4
|
Wash and dry the asparagus. Cut away the dry bottom parts and combine with the remaining olive oil (2 tsp). Place the asparagus next to the shells on the glass tray. Place the wire shelf on the middle rack of the Combi steam oven and set the glass tray on it. |
|
5
|
Set „Auto Steam Program 30” (Fresh vegetables) to 200 g and start the program. |
|
6
|
In the meantime, wash and dry the chive. Cut it into thin rolls. Deseed the pomegranate. Grate the parmesan cheese finely. |
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7
|
When the time is up, spread the grated parmesan on the scallops, set “Grill 1“ to 3 minutes and start the program. Afterwards let them rest for 4 minutes. |
|
8
|
Halve the second clove of garlic and rub it onto the slices of baguette. Transfer everything to two plates, garnish the scallops with pomegranate seeds and chive. Season the asparagus and slices of baguette with sea salt. |
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