Seared Scallop with Asparagus and Tomato Salad
Ingredients (Serves 2)
- 6 scallops
- 50g grated parmesan
- 1 tablespoon creme fraiche (or sour cream)
For the salad
- 4 vine tomatoes
- 14 asparagus spears
- 6 chopped basil leaves
- 1 teaspoon chopped red onions
- 2 stalks chives
For the dressing
- 50g extra virgin olive oil
- 30g balsamico
- 10g kejap manis (Indonesia sweet soy)
- Salt and pepper to taste
Methods:
1. Sprinkle parmesan on a baking sheet and microwave for 20 minutes. Remove and immediately roll into a come. Let cool and store in an airtight container.
2. Stir olive oil, balsamico and kejap manis with a whisk until well mixed. Season with salt and pepper.
3. Cook the asparagus in boiling water for one minute, then place in ice water. Remove and cut to size, then tie in a bundle using chives.
4. Slice tomatoes. Spoon dressing onto plate and cover with tomatoes arranged in ring shape. Place asparagus in centre of ring and garnish salad with onions and basil.
5. Immediately before serving, season scallops with salt and pepper. Place in an extremely hot pan for 30 seconds, then turn an sear for another 20 seconds until medium-rare.
6. Spoon creme fraiche into parmesan wafer. Arrange on plate with salad and scallops and serve.
[recipe by Samuel Wilkes]
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