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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.