20 medium asparagus spears
sea salt and freshly ground pepper
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
6-8 slices shaved streaky bacon
olive oil for cooking
watercress for garnish
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.