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Scallop, Asparagus and Tomato Salad

Scallop, Asparagus and Tomato Salad
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Luke’s entree recipe from Come Dine With Me Australia, series 1.

Serves 4

Ingredients

  • 10 scallops
  • 1 punnet of santa rosa tomato’s cut into halves
  • 3 bunches of asparagus with bases trimmed
  • 1 french eschalot diced
  • 100 grams of salted capers
  • Olive oil and caramelized balsamic vinegar
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Method

  1. Lightly fry scallops in a small sauce pan for a few minutes.
  2. Blanch asparagus for 90 seconds so it is lightly cooked.
  3. Mix remaining ingredients with asparagus and scallops and serve.
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