This is a Western-style stir-fry, with a rich salty flavour from the rendered speck and seared scallops. The asparagus and apple cider vinegar cut through to provide a crisp, fresh contrast.






Skill level

Average: 4.3 (33 votes)


  • 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


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.


  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.