serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Scallops
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 15 g butter
- drizzle of extra virgin olive oil
- 80 g speck, finely chopped
- 6 large scallops, roe removed
- sea salt and black pepper, to taste
- ½ brown onion, thinly sliced or finely chopped
- 1 bunch asparagus, cut into 5 cm lengths
- 1 tbsp apple cider vinegar
- soft bread rolls, to serve
Instructions
- Heat a heavy-based frying pan over high heat with a little of the butter and a drizzle of olive oil. When hot, add the speck and cook for 4-5 minutes or until golden and the fat has rendered. Remove from the pan, leaving as much fat in the pan as possible.
- Add the scallops to the pan, lightly season with salt and cook for 1 minute or until golden, then turn and cook for another 10 seconds or until barely cooked through. Remove from the pan and set aside.
- Add the onion and remaining butter and toss for 1-2 minutes or until just starting to soften. Add the asparagus and toss for 2 minutes or until the asparagus is just tender.
- Return the bacon and scallops to the pan and toss to combine. Add the vinegar and season with a generous grind of black pepper and a touch of salt if needed. Transfer to a plate and serve immediately with soft bread rolls.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Scallops
