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4 slices Pancetta
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Sear Pancetta in a pan till golden brown and starts to crisp.
Remove from pan and set aside. |
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8 FAS Scallops
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Sear scallops in frying pan quickly and turn after 30 seconds.
Remove from pan and set aside.
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60g medium asparagus
60g White Asparagus
Salt
Oil
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Trim ends of asparagus.
Arrange asparagus on baking sheet. Season well and drizzle with oil to coat.
Roast asparagus in hot oven for 4-5 minutes till crisp-tender.
After 3 minutes add scallops to sheet pan to finish their cooking.
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80g Wild mushrooms, Crimini, Oyster, Shitake, Morel
Garlic
Fresh Thyme
Olive Oil
Salt and Pepper
White Balsamic vinegar |
Sauté wild mushrooms with thinly sliced garlic, fresh thyme leaves and olive oil in a hot pan. Season with salt and pepper and a dash of white balsamic. |
| 120g Mesclun salad mix |
Arrange crisp peppery greens in bottom of a bowl. Spoon into the middle some sautéed mushrooms. |
30g Goats Cheese, crumbled
6 Vine-Ripe Tomato Wedges
5ml Fresh Lemon Juice
1 tsp Grated Lemon Peel
Fresh Herbs |
Arrange seared pancetta over mushrooms. Arrange 3 spears of green and 2 spears of white asparagus over warm mushrooms and pancetta.
Sprinkle with goat's cheese and bacon.
Drizzle with lemon juice, oil and grated lemon peel. Garnish with Grape tomato wedges and fresh herbs. |
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Serve, and be merry. |
