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Scallop, Asparagus and Tomato Salad

Luke’s entree recipe from Come Dine With Me Australia, series 1.


  • 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


  • 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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