Made with love…
This gorgeous velouté isn’t just for Valentine’s day, impress your loved one any time of the year with this colourful dish.
Details
Servings
4 servings
Dietary
Plant Based / Gluten Free
Prep time
30 minutes
Cooking time
10 minutes
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Ingredients
200g Asparagus
100g Sugar Snap Peas
2 Oyster Mushrooms
1 tbsp Olive Oil
1 Garlic Clove
1 Stem of Fresh Rosemary
Chervil and Pomegranate seeds to garnish
- For the sauce
Leftover Asparagus Stalks
1 Shallot
1 tbsp Olive Oil
1 Vegetable Stock Cube
100ml Water
50ml Soya Cream
Directions
- Cut the mushrooms into 1 ½ inches thick slices and sauté with the olive oil, crushed garlic and rosemary until both sides are golden in colour. Remove the garlic and the rosemary.
- Cut the asparagus tips and set aside the stalks. Add the asparagus and sugar snap peas to the scallops and sauté for 1 minute. Season with salt and pepper, remove from heat and set aside.
- In a saucepan add the olive oil and shallots, finely chopped. Cook for half a minute and add the asparagus stalks, cut into small pieces. Stir for half a minute and add the water and
the stock cube. - Cook for 10 minutes, add the cream, blend and sieve. If too runny cook for a further few minutes and the sauce will naturally thicken.
- Serve the scallops with the sauce, asparagus tips, sugar snaps pomegranate seeds and chervil.
- Finish with a drizzle of olive oil and black pepper.