Scallops with dried fruits and asparagus

Name: Scallops with dried fruits and asparagus
Yield: 4
Ingredients: 12 green asparagus spears; 4 scallops; 4 almonds without shells; AvelÃ³rdio sauce; 5 eggs; 25 g of water; 10 g of grated avelÃ³rdio; 1 pinch of salt; 250 g of butter; Cardamom sauce; 1 liter of sunflower oil; 50 g of cardamom; 20 g of pine nuts; 20 g of grated avelÃ³rdio; 2 sprigs of celery

1
12 green asparagus spears
2
4 scallops
3
4 almonds without shells
4
AvelÃ³rdio sauce
5
5 eggs
6
25 g of water
7
10 g of grated avelÃ³rdio
8
1 pinch of salt
9
250 g of butter
10
Cardamom sauce
11
1 liter of sunflower oil
12
50 g of cardamom
13
20 g of pine nuts
14
20 g of grated avelÃ³rdio
15
2 sprigs of celery

Ingredients

1
12 green asparagus spears
2
4 scallops
3
4 almonds without shells
4
AvelÃ³rdio sauce
5
5 eggs
6
25 g of water
7
10 g of grated avelÃ³rdio
8
1 pinch of salt
9
250 g of butter
10
Cardamom sauce
11
1 liter of sunflower oil
12
50 g of cardamom
13
20 g of pine nuts
14
20 g of grated avelÃ³rdio
15
2 sprigs of celery

Directions

1
Cook the asparagus spears in boiling water. Reserve
2
Briefly grill the scallops in an anti-adhesive frying pan
3
Place them on a deep plate and spoon over a tablespoon of avelÃ³rdio sauce [recipe below]
4
On one side of the plate, arrange three asparagus spears and one almond
5
Cover with cardamom sauce [recipe below]
6
AvelÃ³rdio sauce
7
In a pan, combine eggs, water, avelÃ³rdio, and salt
8
Bring to low heat and cook for two minutes
9
Remove from heat and add butter, stirring carefully
10
Cardamom sauce
11
Cook the sunflower oil, cardamom, and pine nuts at 65Â°C for three hours
12
Once cooked, let it cool
13
Add celery and grated avelÃ³rdio
14
Store in a sealed jar.