Last days of March, and nature hasn’t yet decided between the last citrus fruits and early spring vegetables, between winter broths and spring salads.

Why choose? Let’s bring them together !

For two servings:

• 200g scallops – small ones
• 4 green asparagus
• 80g fresh shelled peas
• Zest of 1 orange
• 30g butter
• 30g flour
• 20cm Kombu seaweed
• 2 star anise
• 1 pinch of cinnamon
• 45 – 50 cl  water or vegetable/fish stock
• 1 tablespoon of Cointreau

Pre-cook the asparagus and peas. I recommend 12 minutes for the peas and 15 minutes for the asparagus. Then, set them aside separately.

Prepare a roux over medium heat by melting the butter, adding the flour, and a bit of water. Gradually loosen it until you reach a liquid texture, then lower the heat to a gentle simmer.

Add the scallops, Kombu seaweed, star anise, and orange zest.

Simmer just below the boiling point for 30 minutes, stirring gently.

Remove the Kombu seaweed, cut the asparagus into 1.5cm pieces, and add them along with the peas.

Adjust the texture with a little water if needed, and add the Cointreau and cinnamon. Season with salt.

Simmer for another 10 minutes.

Serve hot in two bowls.