John Myers
Breaded Scallops on Asparagus Salad in Orange Sauce
The perfect breaded scallops on asparagus salad in orange sauce recipe with a picture and simple step-by-step instructions.
- 16 Pc. Scallops
- 100 g Flour
- 2 Pc. Eggs
- 150 g Breadcrumbs
- 200 ml Orange juice
- 1 Pc. Orange
- 3 tbsp Olive oil
- 1 shot White wine vinegar
- 500 g Asparagus white
- 4 Pc. Asparagus green
- Salt
- Pepper
- 1 pinch Sugar
- Remove the zest from the orange peel and boil it down together with the orange juice until creamy. Season the orange reduction with vinegar, salt, pepper and a pinch of sugar and then stir in a little olive oil.
- Peel the orange and cut out the fillets. Then peel the white asparagus and cut into fine sticks. Then marinate the orange fillets and asparagus sticks in the orange reduction.
- Cut the green asparagus diagonally into thin slices and fry briefly in a pan with a little oil or cook until firm to the bite. Then season with salt and pepper.
- Cut the scallops in half. Whisk the eggs in a bowl or deep plate. Now first turn the mussels in flour, pull them through the egg mixture and bread them with the breadcrumbs. Finally, cook the breaded mussels medium in a pan with oil or butter. Season with salt and pepper at the end.
- To serve, place the white asparagus salad in the center of a plate and place the fried mussels on top. Decorate with a little green asparagus.
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