Six abalone fillets, about 1 ounce each

1 basket cherry tomatoes, halved

1 bunch asparagus, trimmed

1 medium red onion, sliced for compote

Sauvignon blanc, or other white wine

Olive oil

Butter, 1 - 2 Tablespoons

Chopped parsley for garnish

Sea salt and black pepper to taste

1 Cup Red Floriani Flint Polenta from Coke Farms

Prepare polenta as per recipe.

Cover asparagus with olive oil, salt and pepper.

Roast in pre-heated oven at 375° for 5-6 minutes till tender but not soft.

Sear abalone in sauté pan with olive oil, butter, salt and pepper to taste, for 15-20 seconds a side. Do not over cook.

Remove abalone and keep warm.

In the same pan throw in cherry tomato halves and sliced red onion. Add a splash of wine and cook on high heat till tomatoes blister. Salt and pepper to taste.

Plate abalone alongside the polenta and asparagus. Surround with tomato compote and garnish with chopped parsley.