Ingredients:
- 2 large scallops, about 3 oz (150 g);
- 2 tablespoons bread crumb;
- 1 tablespoon sour cream;
- 1 teaspoon flying fish eggs;
- 4 asparagus tips, split into half;
- Sea salt.
Recipe:
Serving for 2 as appetizer
- Clean the scallops and pad dry;
- Split to two pieces;
- Coat with bread crumb;
- Place them in a toaster oven until the bread crumb turn golden brown;
- Heat water in a sauce pan;
- Salt it;
- Put asparagus in for 1 minute when water comes to a boil;
- Take them out and place on the bottom of a plate;
- Place scallops on top of asparagus;
- Top with sour cream and flying fish eggs;
- Serve warm.