16 green and white asparagus tips

200 grams pearl onions

300 grams wild mushrooms (morels, ceps, chanterelles)

2 tbl minced shallots

1/4 cup white wine

Roasted garlic oil (2 cloves minced garlic, cooked slowly over low heat with 2 tbl olive oil until garlic is brown)

Red wine fish jus (see below) or balsamic vinegar, reduced to a syrup

200 grams leeks, white part only, julienned lengthwise, dusted with flour and fried in oil until crisp

Salt and pepper

Oil

Red wine fish jus:

500 grams fish bones (washed in cold water)

500 grams chicken bones

500 grams beef scraps

1 onion

1 carrot

1 stalk celery

1 bulb fennel

2 tbl tomato paste

500 ml red wine

1 star anise

100 grams parsley

1 bay leaf

Method

Step 1: Make red wine fish jus first, as it needs four hours to simmer. Brown fish and chicken bones and beef scraps in an oven heated to 175 degrees Celsius. In large stock pot, brown vegetables in oil, add tomato paste and cook for five minutes. Deglaze pot with red wine, add bones and beef scraps, cover with water and stir in star anise, parsley and bay leaf. Bring to boil, reduce to simmer and cook for four hours. Strain, then pour into saucepan and simmer over high heat until reduced to sauce consistency, then keep warm. In a pan of boiling water, blanch asparagus tips until tender but still firm, then halve and set aside.

Step 2: Peel and blanch pearl onions. Clean mushrooms and slice or halve the larger ones.

Step 3: In a hot pan, saute the mushrooms and onions in a little oil until slightly brown. Remove from pan and keep warm. Season the scallops with salt and pepper. Sear on both sides in hot pan, add shallots and cook for 30 seconds.

Step 4: Add wine and cook for 30 seconds, then add asparagus, mushrooms and onions and saute until heated through. Arrange on plates, drizzle with red wine fish jus (or reduced balsamic vinegar) and roasted garlic oil, then garnish with fried leeks.