Scallops, bacon and asparagus

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

1. 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.
2. 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.
3. 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.
4. 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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