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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.