Alex's recipe of month

Alex's recipe of month

I’m so excited to be able to bring you one of my favourite recipes each month.


I love to cook, especially if there is a lovely chilled glass of dry rose in my hand and some music playing in the background.


There’s nothing quite like pampering the people you love.

And even better, this is a dish that looks impressive but is super simple to prepare. It can also be mostly pre-prepared so you can spend more time with your friends.

Be sure to let me know if you try it, and how it went. 


Asparagus, Snow Pea and Scallop Salad

(Serves 6)




24 spears of fresh asparagus (cut off tough ends)

3 handfuls of snow peas (top and tailed)

3 handfuls of washed rocket

flesh of 2 large ripe avocados  (cut into chunks)

24 fresh scallops

zest of 1/2 lemon

salt and freshly ground pepper

a pinch of sugar

2 tbsp extra version olive oil




1/4 cup orange juice

1/4 cup lime juice

1/4 cup lemon juice

1 tsp rice vinegar

1 tbsp fish sauce

1 tbsp sugar

1 small red chilli (seeds removed, finely chopped)

fresh ground pepper




Dressing - Place all ingredients in a small jar, shake and chill. This dressing is amazing and will last in the fridge for a week or two.



 Bring a large pot of water to the boil. Lightly salt the water then drop in the trimmed asparagus and return to the boil for 3 minutes. 

 Add the snow peas to the pot for the final 20 seconds of the cooking time. Do not overcook. 

Drain then immediately cover the vegetables with cold water. This stops the cooking process and helps capture their vivid green colour and crunchiness. 

 Drain the vegetables thoroughly and place on a serving platter.

Place avocado chunks on top. Mix the scallops with the lemon or lime zest and season with salt, pepper and sugar (the sugar helps the scallops caramelise without overcooking). 

 Heat the olive oil in a heavy pan until it is very hot and cook the scallops for about 30-50 seconds on each side – they should be browned but still soft. 

 Don’t overcook the scallops and don’t overcrowd the frying pan – you may need to sear them in two batches.

 Pile scallops on top of salad, drizzle with ¼ cup Citrus Dressing and toss. 

 Divide between 6 serving plates and serve at once. ENJOY x

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