FRIJE

Instructions

• 1.   Bring water to a boil in a saucepan, cook the rice for 12 minutes from the boiling point.
• 2.   To bread the scallop: put half parmesan or grana panado and half breadcrumbs (or crushed crackers) in a shallow plate, then mix them together. In another plate, mix cornstarch, Espelette pepper, smoked paprika, and garlic powder. Crack the egg into a bowl and beat it with a little salt and ground pepper.
• 3.   Dip the veal scallop, previously flattened with a rolling pin and covered with plastic wrap if necessary, in the cornstarch or flour, then dip it in the beaten egg, and then in the breadcrumbs, and again in the egg, and then in the breadcrumbs. This will give you a nice crispy breading.
• 4.   Let the scallop rest in the fridge for 15 to 30 minutes, until the crust sets well around it.
• 5.   Prepare the asparagus by rinsing them and cutting them in half lengthwise.
• 6.   Sauté them in a pan with olive oil and sprinkle with a little fleur de sel and pepper for 3 or 4 minutes to keep them crunchy. Set them aside.
• 7.   In the same pan, add a little olive oil and optionally a knob of butter, brown the scallops for 5 minutes, then flip them and continue for 3 minutes.
• 8.   Arrange the rice, asparagus, and scallop on a plate, add a sprig of fresh parsley and 1/4 of a lemon.

Nutritional information *