Potato and seafood soup with asparagus and scallops

Luxurious and yet a quick and easy soup to make, made with a ingredients I had in the freezer and fridge.
Ingredients for 4 appetizers or 2 dinners
3 medium sized potatoes, peeled and diced. If you want less starch, you can use Jerusalem artichokes
2 shallots
250 g fresh shrimps
1 liter water
3 dl cream
12 scallops
2 packages asparagus tops about 32 pcs
Salt and a pepper mix, a mixture of white, black and red
If you want, add a 1-2 dl of white wine, reduce the water if you add wine.
Start by sauteing the chopped shallots in a saucepans with a little butter until it becomes tender, add the shrimp with shells and keep sauteing until the shrimp looks toasted and cooked through.
Add water, wine and potatoes, bring to a boil, turn down the heat and let this simmer until the potatoes are tender.
Use an immersion blender and blend everything to a smooth mixture.
Strain the soup, set the liquid a side and warm for later use.
Saute the asparagus with butter, salt and pepper. Fry scallops in butter until they have a light golden crust on both sides on medium to high heat.
Bring the soup to a boil, add cream and salt and pepper to taste. Remove the soup from the heat.
Plate the asparagus and scallops in a soup bowl and ladle soup in the bowl.
Played around with the camera and tried to take some mood pictures in the dark.

Classic deviled eggs

I had a lot of leftover eggs from yesterdays brunch and made a few Deviled eggs.
The first time I tasted this or recollect tasting them was when I lived in The US. To me even though I tasted them for the first time in the 1980’s, this snack represent the 70’s.  I am so wrong it turns out that these filled eggs date back to Roman times. The reason why it’s called deviled / devilish is that they were considered hot was the mustard that they started using sometime in 1800 or 1900. You can use any ingredient you want as mayonnaise or equivalent is one of the main ingredients.
12 deviled eggs
6 eggs
0,5  dl mayonnaise
1/2 tbsp finely chopped(almost minced) onion
1 tsp hot mustard.
1 teaspoon finely chopped gherkins
Sugar, salt and pepper to taste
Paprika powder
Hard boil the eggs and let them cool.
De  shell the eggs and slit them i two length wise, scoop out the yolks and place them in a bowl.
Mash the yolks and add mayo, onions, mustard and gherkins, mix them together and add a bit of sugar, salt and pepper to taste.
Pipe or spoon the filling back into eggs and drizzle some paprika powder on top and garnish with something green.