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- 6 asparagus spears
- 60g butter, at room temperature
- 1 teaspoon soy sauce
- Finely grated zest and juice of ½ lime
- 1 handful of chervil leaves, chopped
- 1 handful of flat-leaf parsley leaves, chopped
- Salt flakes and freshly ground pepper
- 1 pinch of finely grated garlic
- 4 scallops in their shells
Preheat the oven to 185°C fan-forced (205°C conventional). Fill a medium bowl with ice and water to refresh the asparagus in.
Cook the asparagus in boiling salted water for 1–2 minutes (depending on the thickness of the spears) until just cooked, and then refresh in the iced water. Cut on an angle into 2mm thick slices.
Whisk the butter in a medium bowl. Add the soy, lime zest and herbs, season and add the garlic, but go easy, as it can be overpowering. Whisk until combined.
Top each scallop with the asparagus and then the lime butter and bake for 2–3 minutes – the butter will melt over the asparagus and the scallops should be just cooked. Squeeze over the lime juice and serve.
Recipes extracted from The Blue Ducks Real Food by Mark LaBrooy and Darren Robertson. Available now, Plum, RRP $39.99. http://www.panmacmillan.com.au/9781743533246