Cod Loin, Scallops and Asparagus
Information
Cooking Time: 25 minutes
Total Time: 40 minutes
Serving: 4 servings
For main dish, we recommend making a delicious dish made of cod loin, scallops, pork and corn bread Farofa.
This recipe has been prepared by the famous Portuguese Chef, Vítor Sobral, considered one of the impulsors of the modern Portuguese cuisine.
We recommend pairing this dish with a fresh white wine, that will balance perfectly with the cod loin. We suggest Herdade Dos Grous 2020, a white wine with mineral and wood notes, that is fresh, unctuous, buttery, enveloping, with a lively acidity that balances the whole.
Ingredients
Main Ingredientes
1.8 kg of soaked codfish
200 g fresh bacon
Black pepper
Cream
500 g of scallops
3 sliced garlic cloves
50 ml white wine reserva
10 ml extra virgin olive oil
30 ml lemon juice
Traditional sea salt
Black pepper
Garrison
800 g of green asparagus
800 g of white asparagus
3 sliced cloves of garlic
50 ml extra virgin olive oil
Traditional sea salt
Mill pepper
Crumbs
500 g toasted cornbread
3 garlic cloves in halves
10 ml extra virgin olive oil
Directions
Step 1
Freeze the bacon, cut it into very thin slices, and place it on top of the cod pieces. Bake in an oven heated to 150ºC for 25 minutes
Step 2
To make the cream, prepare a base in 50ml of extra virgin olive oil with garlic and onion. Add the white wine reserva, let it boil and add the scallops. Perfume with a splash of lemon juice, season with pepper and oil, and emulsify the preparation with the remaining oil.
Step 3
Saute the previously peeled and sliced asparagus in olive oil and garlic, season with salt and pepper.
Step 4
Brown the garlic in 50 ml of olive oil, with the pan covered, over very low heat. Put the result in the liquid modifier. Add the cornbread and mix everything evenly. At the end, add the remaining olive oil.
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