Asparagus soup with grilled scallops

Ingredients for 4 servings:

• 500 g asparagus
• 1 onion(s)
• 30 g butter
• 1 small apple
• 400 ml vegetable stock
• 300 ml cream
• 50 g sour cream
• 4 scallops
• 1 tbsp oil, for frying
• 1 tbsp butter, for frying
• Salt
• nutmeg
• Sugar
• Parsley, for decoration

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the asparagus. Slice the heads slightly diagonally (as a garnish) and set aside. Roughly chop the rest of the asparagus. Peel, quarter, core, and finely chop the apple. Peel and finely dice the onion. Sauté the diced onion in a large pot with the butter until translucent. Add the finely chopped asparagus and apple, let them cook briefly, and then top up with the stock. Simmer for 15-20 minutes, until the asparagus is tender. Add the cream and sour cream, bring to a boil briefly, and season with nutmeg and a little more salt, if desired. Then puree until finely chopped in a blender and season to taste. Heat a little butter in a pan and brown the asparagus tips, then season with sugar, salt, and pepper. Halve the scallops. Heat a grill pan, rub with a little oil, and grill the scallops for a good minute on each side. The scallops should still have a soft center and not be completely cooked through. Season with pepper and salt. To serve: Place the asparagus tips in the center of a deep plate, arrange the scallops on top, and pour over the asparagus soup. Garnish with parsley. Enjoy!