Scallop soufflĂ© with shell-fish cream and asparagus tips                              Â
For 4 to 6 people according to pan size                               Â
 Soufflé with asparagus tips
 Fresh shell-scallops                                      1.5 kg or 5 to 6 pieces
or shelled scallops                                         0.250 kg               Â
egg white                                                         2      Â
single cream                                                    0.125 l Â
fine salt               Â
ground white pepper                         Â
sea-urchin flesh                                       0.060 kg                              Â
butter                                 0.020 kg       Â
sauce                                 0.120 kg
asparagus tips                                                6      Â
     Butter the pans with a kitchen brush and keep chilled                               Â
 Prepare the whipped cream                                   Â
Beat the single cream chantilly-style, and split it into two                                         Â
In the first part add the sea urchin flesh and keep chilled keep the other part as is and chill as well                                     Â
 Prepare the scallops                                   Â
Shell the scallops                                          Â
Rinse them carefully and dry them with a paper towel                              Â
Slice them escalope-style                     Â
whisk up the scallop mousseline                                                         Â
In a food processor, whisk the egg whites for 30 seconds to make them foamy            Â
Add the sliced scallops and whisk gently                                           Â
Season to taste                                             Â
Place in a mixing bowl on ice and gently add the whipped creamÂ
 whisk up the soufflĂ©s                                                Â
Proceed with set-up in the buttered pans, begin with the scallop mousseline, then at the core a bit of whipped cream with sea-urchin flesh and top with scallop mousseline to a height of Ÿ                     Â
cooking the soufflĂ©s                                                  Â
Cook in the top part of the couscous steamer, 4 to 6 minutes according to pan size.                                                                  Â
 SoufflĂ© plate-up                                                          Â
Remove from pan and plate-up                                            Â
Decorate the plate with the shell-fish asparagus-tip sauce                                      Â
Put a few teaspoons of sea-urchin flesh cream on top                               Â
Top with 1 or 2 asparagus tips                 Â
Shell-fish with asparagus tips cream                                                  Â
For 1 liter                                 Â
green asparagus                                            30     Â
water                                 0.35 l  Â
coarse salt                             0.006 kg       Â
butter                                 0.010 kg       Â
ground white pepper Â
cockle or clam stock                               0.25 l  Â
double cream                                                0.125 l Â
                             Carefully clean and peel the asparagus and set them aside in very cold water
In an appropriate container, boil the green asparagus in salted water for 4 minutes.                                  Â
(for 30 pieces: add 35 cl of water, salt with 6 g of coarse salt, start with boiled salted water, cook for 4 minutes from when the water starts to simmer again, remove and keep the remaining water)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
               Keep the tips (3 cm) on a paper towel and cut the remaining stalks in regular slices
Butter a high-sided frying pan, pepper and place the sliced stalks                                        Â
Add the reserved asparagus cooking water to the pan                              Â
Add the shell-fish stock, bring to a boil and let simmer for 3 minutes   Â
Remove from heat and let steep for 12 minutes                                           Â
Mix briefly, filter and add cream                           Â
Mettre au point en liaison and season                               Â
(optional) whisk the butter in or loosen a zabaione           Â













