Instructions: Open and clean the scallops, keep to one side. Pan fry in the duck fat the girolles quickly, add the blanched tips and tails of the asparagus. Add the blanched and roasted (in oven) garlic. Roast the scallops quickly.

Dress the fricassee of asparagus and girolles. Add the scallops and the jus roti. Finish with balsamic vinegar and parsley oil, and sprinkle with the chopped chives.

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