Green asparagus salad with scallops

Ingredients for 4 servings:

• 500 g asparagus, green
• 4 tbsp cashew nuts, coarsely chopped
• 4 tbsp mint leaves, cut into strips
• 2 tbsp soy sauce
• 3 tbsp lemon juice
• 4 tbsp rapeseed oil
• 1 tbsp tandoori masala
• 8 scallops
• some salt
• some black pepper
• some olive oil
• some butter
• 1 vanilla pod(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the asparagus into pieces and cook with the cashews in a little olive oil for about 10 minutes, seasoning with salt and pepper to taste. Mix together a dressing from soy sauce, lemon juice, rapeseed oil, and tandoori spice, and add the mint strips. Heat the butter in a pan, add the vanilla bean pulp, and fry the scallops over medium heat for about one and a half minutes on each side. Arrange the asparagus on plates, drizzle with the dressing, and place the scallops on top. Instead of tandoori spice, you can also use any Asian spice, such as garam masala.