Recipe Wednesday is from Soren Lascelles, Young chef of the year 2010, and one of the fabulous chefs cooking at Food for Thought Sydney 13 October at Dolton House. Soren is head chef at Assiette.
This dish helped him win the award.
Seared scallops with asparagus and lemon
20 spears of asparagus
1. In a hot pan caramelise the scallops
2. Add the butter and cook it until it goes nut brown
3. Stop the cooking with lemon
4. Add parsley and arrange on the plate with steamed asparagus
For more information about Food for Thought Sydney event.