1. Cook asparagus in a pan of boiling water for 6 minutes. 2. Strain, then cut into three, removing the hard end. 3. Rinse scallops under cold, running water, then steam for 4 minutes. 4. Saute in half the butter for a minute on each side. 5. Add champagne, leave to reduce. 6. Keep scallops warm. 7. Saute shallots in remaining butter, then add mushrooms. 8. Cook over a high heat for 4 minutes. 9. Add asparagus and cook for 3 minutes. 10. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
