ASPARAGI BIANCHI E CAPESANTE WHITE ASPARAGUS SOUP WITH SEARED SCALLOPS
白芦笋汤配香煎北海道扇贝

橄榄油80克

大葱200克

牛奶1升

白芦笋800克

黄油80克

北海道扇贝8个

培根8片

盐适量

白胡椒适量

80g olive oil

200g leeks

1L milk

800g white asparagus

80g butter

8 Japanese scallops

8 slices of bacon

Salt, to taste

White pepper, to taste

LEGLE

PORCELAIN

餐盘来自LEGLE PORCELAIN（法国丽固）“如意”描金&描铂金Ruyi gold Rim & Platinum Rim系列。如意寓意顺心、吉祥，其“方中带圆、圆中有方”的形象，传达着东方美学的和谐气氛。技法纯熟的工匠以手绘技艺将奢华黄金、铂金绘制到瓷器的边角及握柄处，线条细致匀称，既继承了典雅优美之古风，又融合了时尚现代之活力。

LEGLE PORCELAIN（法国丽固）1953年始创于法国利摩日，是法国两大造瓷家族——罗格朗家族和罗布克家族的结晶。两大家族的历史可追溯到19世纪，以其精湛的工艺和鲜艳生动的釉面色彩技艺著称。

制作

将白芦笋去皮，切片，白芦笋尖留作装饰用。大葱洗净，只留下葱白，切成细丝。

在一口大锅中，放入橄榄油和大葱丝煸炒，待炒出香味之后，加入适量牛奶。另取锅，用剩余牛奶煮白芦笋，再将牛奶和白芦笋全部放入大锅中，文火慢炖直至芦笋变软，用盐和白胡椒调味。

把锅内所有液体倒入食品料理机，搅打5分钟后用细筛过滤。将过滤后的液体再重新放回锅中，加入黄油，用文火炖煮。如果汤太过浓稠，可以加一些水。

用培根把扇贝包裹起来，用盐和白胡椒调味。平底锅中倒入少许橄榄油，将培根煎至焦脆，扇贝温热。千万不要煎制过度。

在同一口锅中，放入白芦笋尖快速炒一下。

在四个盘子中分别倒入汤，每个盘中放两个培根扇贝卷，用白芦笋尖装饰。

Prepare the dish

Peel and chop the white asparagus, reserving the tips. Wash the leeks and julienne the white part.

Sweat the leeks in a large pot with some olive oil for a few minutes until fragrant. Then add some milk. Boil the asparagus with the remaining milk in another pot, then put them all into the large pot with the leeks. Cook slowly until the as paragus are soft and season with salt and white pepper.

Transfer the soup to a blender and blend for about 5 minutes. Strain the soup through a sieve. Put the soup back over a low heat and add the butter. If the soup is too thick, add some water.

Wrap the scallops in the bacon, season with salt and white pepper. Heat some olive oil in a cast iron pan and cook the scallops until the outside is crispy and the inside is just warm. Be sure not to overcook.

In the same pan, quickly roast the asparagus tips.

Pour the soup onto four plates and garnish with two scallops per plate and the asparagus tips.