This is a great starter to serve while you wait for your pizza oven to reach its full temperature and to enjoy in the garden as a quick fire-snack.
Method
Make some simple pickled radish to cut through the sweet smoky scallops. For this heat vinegar and dissolve sugar. Then pour the sweet pickling liquor over your sliced radish to hot pickle for 10-15 mins.
Next toss the scallops in a little oil and season with seaweed salt before cooking.
In another bowl toss the asparagus, capers and pesto together and cook in a frying pan in the oven for 2-3 mins. I like to cook the scallops on the oven floor for 1-2 mins on each side. Serve the scallops back in their shell on a bed of herby asparagus with pickled radish to garnish.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Devilled Benedict Crumpets and Wood-fired Asparagus! Method Preheat your pizza oven to 350˚C. While the pizza oven heats up prepare your hollandaise. Melt your butter in the oven and then whisk it slowly into a mixing bowl with egg yolks, mustard and garlic. Beat until the hot butter cooks the eggs into a rich velvety [...]
Tandoori Wood Roasted Broccoli! This recipe roasts a whole broccoli in the pizza oven marinated in rich combination of aromatic spices and fragrant coconut oil. The outside is crunchy and the soft is tender and nutty. Try carving at the table and serving with a fresh slaw and curry sauce on the side. Method Preheat [...]
One of James' signature dishes - Wood-grilled Cabbage and Chestnut Butter! This is one of my signature dishes and it works a treat in the pizza oven. The kale chimichurri offers something earthy and metallic to go with the cruciferous cauliflower roasted in nutty brown butter. Method Preheat your oven to 300-350˚C. Move your fire [...]
The Art of Fire Beefer Cheeseburgers with Truffle Mayo A gourmet twist on the backyard classic Some dishes are pure pleasure, and few things beat a great burger cooked over real fire. The Beefer Grill takes this classic to another level — a searingly hot ceramic burner reaching 800 degrees Celsius, caramelising the beef in [...]
Dirty Scallops and Wood-Fired Asparagus
This is a great starter to serve while you wait for your pizza oven to reach its full temperature and to enjoy in the garden as a quick fire-snack.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
Devilled Benedict Crumpets and Wood-fired Asparagus
Tandoori Wood Roasted Broccoli
Cauli Steak and Kale Chimichurri
The Art of Fire – Beefer Cheeseburgers with Truffle Mayo