Serves: 4
INGREDIENTS
Asparagus
20 medium asparagus spears
olive oil
sea salt and freshly ground pepper
Sauce vierge
2 medium vine tomatoes
4 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1⁄4 teaspoon ground coriander
1 tablespoon finely chopped flat-leaf parsley
1⁄2 teaspoon dried tarragon
Scallops
12-16 scallops
6-8 slices shaved streaky bacon
olive oil for cooking
watercress for garnish
METHOD
Preheat the oven to 200 ̊C
Asparagus: Snap off the woody ends, toss with a little olive oil and spread in a single layer on a lined baking tray. Season and roast for 5-8 minutes, until just tender. Cool. Alternatively, place on a hot, ridged grill and cook until just tender.
Sauce vierge: Halve the tomatoes and squeeze out the seeds. Dice finely and place in a bowl along with the remaining ingredients. Season.
Scallops: Season the scallops and wrap each one in half a slice of bacon. Heat a sauté pan or ridged grill with a little olive oil and cook for 2-3 minutes, turning to cook the bacon on all sides. Cooking time will depend on the size of the scallops. Drain on kitchen towels.
To serve: Arrange the asparagus on serving plates and top with 3 or 4 scallops. Spoon over the dressing and garnish with micro greens or small watercress.
Menu: Serve this with Rack of Lamb with Red Wine and Balsamic Sauce, Potato, Lemon and Thyme Gratin, and No-Cook Chocolate Truffle Cake.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!