This fresh summer salad showcases the best local Australian produce. A spoonful of olive paste and pureed potato are ideal accompaniments. Western Australian riesling is a great wine to serve with this dish.
- 12 fresh asparagus spears
- olive oil
- 600 g swordfish fillets
- lemon pepper
- 150 g scallops, mussel removed
- 10 g garlic, pureed
- salad watercress, washed and chopped
- sprinkle finely chopped chives, to garnish
- 40 ml cabernet vinegar
- 40 ml extra virgin olive oil
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.
Blanch asparagus, then brush with extra virgin olive oil and salt.
Cut swordfish into equal-size strips and season with lemon pepper and salt.
Heat a wok or large frying pan until smoking and add olive oil, then swordfish, shaking continuously. When well browned, remove from the oil and clean the wok.
Heat the wok again, adding a little oil. Lightly oil and season the scallops, and toss in wok to sear them. Add garlic and remove from wok.
Chargrill the asparagus on an open grill or in a pan. Remove and slice spears diagonally in 3-4 pieces. Toss together all ingredients with a little dressing and place in the middle of a plate.
Pour remaining dressing over the watercress and place on top. Spoon any excess dressing around.