SCALLOPS WITH ASPARAGUS & CHOY SUM

Vinaigrette

3 Tbsp	Red wine vinegar (Main)
1 tsp	White sugar
¼	Extra virgin olive oil
1 to taste	Salt and pepper
3 Tbsp	Fresh mint, chopped

Scallops

4 Tbsp	Olive oil
250 g	Asparagus spears, thin
1	Bacon rasher, diced
1 cup	Choy sum, sliced or broccoli florets
12	Scallops
1 to taste	Salt & freshly ground pepper
25 g	Butter, diced

Directions

1. To make the vinaigrette, pour vinegar into a medium-size bowl.
2. Slowly whisk in olive oil. When incorporated, whisk in seasonings and sugar. Stir in the mint.
3. To cook the vegetables, first trim asparagus, breaking off tough ends. Cut spears into 5mm long pieces.
4. Heat 2 tablespoons of the olive oil in a large frying pan. Add bacon and stir-fry for 1 minute.
5. Add asparagus and choy sum and stir-fry until crisp-tender and bright green. Remove to a bowl.
6. Add 2 tablespoons of the vinaigrette. To cook the scallops, first dry them with a paper towel.
7. Season all over. Heat remaining oil in the pan. Add butter and when sizzling add scallops.
8. Cook gently until golden on the bottom, about 2 minutes.
9. Turn over and cook another 1-2 minutes, until just cooked.
10. Place asparagus mixture on two or four plates.
11. Top with scallops and drizzle with a little more vinaigrette. Season.