Scallops with Asparagus and Cashew Sauce

Name: Scallops with Asparagus and Cashew Sauce
Yield: 4
Ingredients: Massa; 2 cups of water; 1 1/2 cups of chicken broth; 1 cup of extra virgin olive oil; 1 cup of toasted cashews without salt; 1 cup of asparagus tips; 1 cup of spinach leaves; 1/2 cup of egg yolk; 2 tablespoons of soy sauce (shoyu); 2 tablespoons of hot sesame oil; 2 tablespoons of chopped garlic; 1 tablespoon of grated ginger; 1/2 tablespoon of coriander; 1/2 tablespoon of tomato paste; 12 large scallops without shell and tail; 12 slices of mozzarella cheese; 8 fresh asparagus spears; 4 dried tomatoes; 4 fresh parsley leaves; Salt and black pepper to taste; For decoration; Paprika seeds, cilantro, and black pepper grains

1
Massa
2
2 cups of water
3
1 1/2 cups of chicken broth
4
1 cup of extra virgin olive oil
5
1 cup of toasted cashews without salt
6
1 cup of asparagus tips
7
1 cup of spinach leaves
8
1/2 cup of egg yolk
9
2 tablespoons of soy sauce (shoyu)
10
2 tablespoons of hot sesame oil
11
2 tablespoons of chopped garlic
12
1 tablespoon of grated ginger
13
1/2 tablespoon of coriander
14
1/2 tablespoon of tomato paste
15
12 large scallops without shell and tail
16
12 slices of mozzarella cheese
17
8 fresh asparagus spears
18
4 dried tomatoes
19
4 fresh parsley leaves
20
Salt and black pepper to taste
21
For decoration
22
Paprika seeds, cilantro, and black pepper grains

Ingredients

1
Massa
2
2 cups of water
3
1 1/2 cups of chicken broth
4
1 cup of extra virgin olive oil
5
1 cup of toasted cashews without salt
6
1 cup of asparagus tips
7
1 cup of spinach leaves
8
1/2 cup of egg yolk
9
2 tablespoons of soy sauce (shoyu)
10
2 tablespoons of hot sesame oil
11
2 tablespoons of chopped garlic
12
1 tablespoon of grated ginger
13
1/2 tablespoon of coriander
14
1/2 tablespoon of tomato paste
15
12 large scallops without shell and tail
16
12 slices of mozzarella cheese
17
8 fresh asparagus spears
18
4 dried tomatoes
19
4 fresh parsley leaves
20
Salt and black pepper to taste
21
For decoration
22
Paprika seeds, cilantro, and black pepper grains

Directions

1
Bring water to a boil in a pan, add the asparagus and cook for 8 minutes
2
Drain and immediately submerge it in an ice bath to retain its green color
3
Heat the sesame oil well in a skillet
4
and fry the scallops
5
Let them drain on paper towels and reserve
6
Blend the sauce and spinach with olive oil in a blender
7
Strain into a cheesecloth and reserve
8
Sauce
9
Blend the cashews with hot sesame oil, ginger, salt, black pepper, garlic, coriander, and tomato paste in a blender
10
Transfer to a pan and cook over low heat
11
Add chicken broth
12
and soy sauce, stirring until thickened
13
If needed, add more sesame oil
14
Assembly
15
Arrange the salad by placing three asparagus spears parallel on the plate
16
Place the cashew sauce in the center, scallops on top of the asparagus, intercalated with mozzarella cheese
17
Decorate with
18
dried tomato and parsley leaf
19
Drizzle with blended olive oil
20
and decorate with paprika.