Asparagus and Scallops Salad

Serves: serves 4 (304 kcal per person)

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 mins

8 oz - asparagus tips (about 16 stalks)

4 - shallots

1 lb - large scallops

FOR THE SAUCE:

1 pinch - saffron

4 teaspoons - balsamic vinegar

4 tablespoons - fromage frais (fromage blanc, maquée)

1 teaspoon - Dijon mustard

4 teaspoons - olive oil

- chopped parsley

- salt and pepper

Wash and trim the asparagus, then cook in boiling water for 10 minutes until the stalk is easily penetrated by a fork. Meanwhile, place the scallops into a non-stick frying pan. Season with salt and freshly ground pepper to taste and add a pinch of saffron. Cook for about 1½ minutes on each side then set them aside on a warm plate.
Peel and finely slice the shallots then place them in the same pan and cook gently until they become translucent. Remove the pan from the heat, add the balsamic vinegar and, using a wooden spatula, "scrape" the pan to 'deglaze' (bringing the flavour of the scallops and the shallots into the vinegar). Add the fromage frais, mustard and oil and mix vigorously. Leave until just lukewarm.
On small plates, place the scallops, asparagus and shallots and drizzle some sauce over. Decorate with chopped parsley and serve.