Spinach and potato puree with steamed asparagus and scallops

Ingredients for 1 servings:

• 250 g creamed spinach, frozen
• 300 g potatoes
• salt water
• 200 g asparagus, white
• 4 scallops
• ½ lemon(s), juice
• 1 pinch(s) sea salt, coarse
• 1 pinch(s) of sugar
• Salt and pepper, black from the mill
• Nutmeg, freshly grated
• Oil for frying
• 5 g butter
• 50 g vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Singles Dinner No. 186

Thaw the spinach in a pot rinsed with water over low heat. Peel the potatoes, dice them into small pieces, and boil them in salted water until soft. Drain the water, add them to the spinach, and mash them with the butter until tender. Season with salt, pepper, and nutmeg, and keep warm. Peel the asparagus, trim off the woody ends, and halve the stalks. In a pan or saucepan, heat the broth with 1 tablespoon of lemon juice, sugar, and a pinch of sea salt. Cover and sauté the asparagus over low heat until soft but still firm to the bite. I used about 8 minutes; test with a sharp knife. Drizzle the mussels with the remaining lemon juice and fry in the hot oil for about 1.5 minutes on each side. Transfer the puree to a plate, top with the asparagus, place the mussels on top, and sprinkle with a little salt. Now garnish and serve. 595 kcal per serving.