Recipe by Chef Natalie Homan

Serves 4

Seafood Salad
500g cockles
12 large king prawns, peeled and cleaned
12 roe on scallops, cleaned
1 bunch asparagus
4 spring onions, cleaned with ends cut off
1/3 cup dry white wine
1 garlic clove, finely chopped
2tbs olive oil
sea salt and cracked black pepper

Heat a grill pan over med/ high heat. Place the asparagus and spring onion onto a tray and drizzle with 1 tbs olive oil. Grill until just tender, season with salt & pepper and set aside. Heat a large frypan over med/ high heat. Add 1 tbs olive oil, garlic and cockles and toss to combine. Add white wine and cover with a lid. Steam until cockles open (discarding any that don’t). Place cooked cockles into a bowl, keeping poaching liquid. Poach the prawns and scallops, in batches, in the stock created by the cockles (adding a little water if necessary), placing the seafood into the bowl with the cockles when cooked. Keep seafood poaching liquid for dressing.

Remaining poaching liquid from seafood
1 cup parsley, finely chopped
1/3 cup olive oil
zest and juice of 1 lemon
sea salt and cracked black pepper

Use the seafood poaching liquor to make the dressing. Once all seafood is cooked and removed, bring the liquid to the boil and reduce until 1/4 cup remains. Add remaining olive oil, parsley, lemon zest and juice. Season to taste with salt & pepper.

To serve
To serve, add the asparagus and spring onion to the bowl of seafood, pour over the dressing, toss well and pile onto a serving plate designed to share.