And now a recipe: Scallops with grilled asparagus and shaved radish - inspired by Brent Savage
I was inspired by Brent Savage's cooking at the Pyrmont Growers Market this morning, and decided to try to prepare my own version of his asparagus dish for our Sunday lunch. It wouldn't be a proper Sunday lunch though without a visit to the Sydney Fish Markets, so I went there in search of further inspiration. De Costi had beautiful scallops from Hervey Bay for less than a dollar a piece, so as these beauties are my favourite shellfish ever, the matter was quickly settled! BTW, other merchants at the SFM are selling the same product for up to 70% more, so you have been warned...
I valiantly resisted the oysters from Doyles, although they were dry shucked - retaining the original seawater in the shell - and the cakes and cheeses from the Blackwattle Deli...
Now, for this simple recipe, you will need per person:
1 garlic clove
2 st1gs of coriander
You will also need extra virgin olive oil, a drop or two of truffle infused olive oil, half a lime, salt and pepper
First, cut all the asparagus at the same length, about 12 cm each and cut some of the leftovers in thin slices. Shave a few cloves of garlic, throw everything into the pan with the olive oil already hot. Season with salt and pepper, cover and cook on high heat for about 5 or 6 mn. Remove the garlic before it might burn...and reserve.
Warm your service plates in the oven at 60 deg during that time. Also shave the radishes, remove the scallops from their shells, cut the coriander stigs and reserve.
When cooked, deglaze with the lime juice and plate the asparagus in a triangular pile - 4 at the bottom, then 3, then 2, then 1. Spead the garlic around the plate and keep warm in the turned off oven.
Quickly grill the scallops in a pan ( I would recommend you clean the pan you used for the asparagus beforehand or use a new one, as you don't want the scallops to get the flavours of the asparagus, garlic and al...).
When the scallops are grilled and just cooked through, finish the plating with the radish, coriander, and more ground pepper. Et voilà!
Brent Savage prepares an egg emulsion that looks like an aioli with a sous vide machine - but I have not tasted it and I arrived too late to get the whole story. So, instead I decided to cook shaved garlic with the asparagus and the truffle olive oil to add some flavours to the dish.
And a CHATEAU SAINTE MARIE RESErVE ENTRE DEUX MERS 2011 to drink with that...
Entre Deux Mers is a region of Bordeaux famous for their dry white wines. This one is primarily Sauvignon Blanc, with 18% Semillon and 5% Muscatelle. All Entre Deux Mers need to have at least 25% Sauvignon Blanc and have generally a high content of Semillon, but not this one.
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Born in France, well travelled, relocated to Sydney in 1997.
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