Recipe: Grilled Scallops with Balsamic Vinegar, Parmesan and Asparagus

Food Recipes / 19 February 2013

Bitton-Scallops-Asparagus-Balsamic-Vinegar-Parmesan

It all started with a jar of strawberry and vanilla jam, made to a recipe lovingly passed down from grandmother to grandson. Now, trendy French inspired cafe Bitton is passing its recipes to us, and we lovingly pass it on to you, our beloved reader. Bon Appetit!

Grilled Scallops with Balsamic Vinegar, Parmesan and Asparagus
Serves 4

This is five-star simplicity on a plate. It is light and healthy without cutting back on flavour. You don’t need major cooking technique as the ingredients — scallops, parmesan and asparagus — speak for themselves. The balsamic reduction is something a little special that brings together the fresh flavours. It is also a great sauce to drizzle on your favourite vegetables. If you don’t have time to do the reduction you can substitute with a good quality balsamic vinegar that is thick and syrupy.

16 asparagus spears (white if in season)
8 cherry tomatoes, halved
100 g mixed salad
4 tablespoons Bitton Lemon Dressing or French vinaigrette, plus extra for serving
16 scallops, coral removed
Sea salt and white pepper, to season
Olive oil for cooking
Reduced balsamic vinegar
80g parmesan, shaved

Method
Prepare the asparagus by exerting gentle pressure at the base of each spear until it breaks where it is tender. Place in boiling water for 3 to 4 minutes or until still slightly firm. Drain and refresh under cold water. Combine the asparagus, cherry tomato halves and salad leaves in a bowl. Add the Bitton Lemon Dressing or French vinaigrette and toss gently. Arrange the salad on four plates. Prepare the scallops by patting dry with paper towel and seasoning with salt and white pepper. Place a heavy chargrill pan over high heat, brushing it lightly with olive oil. Place the scallops on the chargrill pan. Cook each side for half a minute. Remove, set aside and keep warm. Place four scallops on each serving plate and top with a small handful of dressed salad. Drizzle over reduced balsamic vinegar and garnish with shaved parmesan.

Bitton Gourmet Cafe and Grocer
36-37a Copeland St, Alexandria
Sunday-Tuesday 7am-5pm, Wednesday-Saturday 7am-9pm.
(02) 9519 5111
http://www.bittongourmet.com.au/ 

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