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Serves/Makes: 4

Ingredients:

• 1 pound (454 g) bay scallops, diced
• 1 cup chicken stock
• 15 asparagus
• 2 cup heavy cream
• 1/2 stick butter
• 1 lb sweetbreads
• truffle shavings, fresh to garnish (optional)

How to cook:

• Trim tough ends off asparagus.
• Cook until barely done in salted water.
• Cut asparagus into bitesize pieces.
• Reserve.
• Blanch sweetbreads.
• Peel off skin.
• Cut into bitesize pieces.
• Reserve.
• Reduce 1 cup chicken stock to 1/4 cup.
• Add cream and allow to simmer until the mixture coats the back of a spoon.
• In a separate pan, melt butter an cook the scallops and the sweetbreads until golden brown. Remove with a slotted spoon.
• Add asparagus, sweetbreads and scallops to cream sauce.
• Garnish with truffle shavings (optional).
• Serve the Scallops with Asparagus and Sweetbreads over rice.

This recipe for Scallops with Asparagus and Sweetbreads serves/makes: 4

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Main Ingredient: Scallops
Preparation Method: Poached/Simmered
Cuisine: Italian