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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.