The Y2K fears finally got to me. So just before New Year, I decided to make sure all the bugs had been removed from my electrical appliances - including the freezer. Incidentally, bugs don't suffer in the flavour stakes by being stored in the freezer for a few days.

SEARED BUG TAILS WITH TRUFFLE DRESSING
Summer truffles can be obtained at the moment from speciality food shops and some delis. The flavour of the summer truffle is considerably lighter than that of the winter variety, and the earthy flavour of the truffle partners well with the 'taste of the sea' flavour of seared bug tails.
Can't access truffles? Don't panic. The dressing for the salad has a few drops of truffle oil in the ingredients, and you will still taste the earthy flavour in the finished dish. Truffle oil is available from most good food stores and delis around the place.
Some delicious golden croutons add an extra crunch and texture to the bug tail salad.

4-6 Moreton Bay bug tails
2 tablespoon butter
2 slices thick (toast) bread
mixed salad leaves
1 truffle, very thinly sliced
1/2 teaspoon truffle oil
1/2 tablespoon chopped fresh parsley
freshly ground salt and pepper
Salad Dressing
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
freshly ground salt
handful chives, chopped
1/2 clove garlic, finely chopped

TO PREPARE
Season the bug tails with a little salt and pepper.
To make the croutons, melt a tablespoon of the butter in a heavy-based frypan over a medium heat. Cube the slices of bread and add to the pan. Fry for a few minutes, turning frequently, until the cubes of bread are golden brown. Remove the croutons from the pan and drain on some paper towel.
To make the dressing, either whisk the ingredients for the dressing in a small bowl or shake them well in a screw-top jar until well combined.

TO SERVE
Arrange the salad leaves on individual serving plates. Heat the frypan until very hot and add the remaining butter. Add the bug tails or medallions to the pan and fry for about thirty seconds on each side. Remove the bug tails from the pan and add to the salad leaves on the plates. Toss some of the croutons over the bugs and salad. If you are using slivers of summer truffles, tuck a few slices around and about in the salad leaves.
Drizzle the salad dressing and truffle oil over the salad, sprinkle with the chopped parsley and serve.
Try a de Bertolli Yarra Valley Chardonnay with your salad. The ripe fruit characters partner beautifully with the flavours in the seared bug tail salad.
(The Seafood used in these recipes is supplied by Sams Seafood, Hamilton.)