Roasted scallops and espuma with passion fruit

For 2 people

• 6 fresh scallops
• 6 green asparagus
• Olive oil
• 1 handful of baby spinach leaves
• 220ml (1 cup) of coconut milk
• 1 bergamot leaf
• 1 lemongrass stalk
• 2 passion fruits
• 1/2 tsp of fish stock
• 1 pinch of salt
• 1 pinch of sugar
• 2 tsp of nem sauce
• 1 gelatin sheet

Place the gelatin sheet in cold water.

In a pan, pour the coconut milk with the passion fruit juice, the bergamot leaf, the lemongrass cut in pieces, le fish stock, the nem sauce, the sugar and the salt. Bring to a boil and leave a few minutes on low heat to infuse.

In the meantime, sauté the asparagus in a frying pan with a drizzle of olive oil. Then add a little bit of water to end the cooking. The asparagus must stay crispy.

Pour the coconut milk preparation in a blender with a handful of spinach baby leaves (save a few ones for decoration) and mix finely. Sieve carefully.

Heat again the preparation and bring to a boil, then remove from fire and add the gelatin sheet. Mix and pour in the siphon (be careful because it’s going to be hot). Close, add the gas capsule and shake a dozen time.

In a pan, sauté the scallops with a drizzle of olive oil, one minute on each side.

Place the scallops and the asparagus in the plates, and coat with the espuma. Place a few spinach baby leaves on top and serve immediately.