| Spring Scallop Salad |
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Ingredients 1 handful of sugarsnap peas, strings removed 3 big handfuls of broad beans 20 of the freshest scallops, with corals 1 tablespoon raw sesame oil (not toasted) 1 bunch of watercress, well washed and picked into bite size pieces 1 pkt sunflower sprouts Coarse Celtic sea salt Coarse ground black pepper Or E.V. olive oil and the zest of 1 lemon 1 teaspoon naturally fermented white wine vinegar Method Bring a pot of salted water to a rolling boil Quickly blanche the sugarsnaps and refresh in iced water Pod the broad beans and blanche until just tender, refresh in iced water Peel the broad beans a second time to release the tender bright green bean beneath, set aside with the sugarsnaps, discard the skins Toss the scallops in the sesame oil Heat a heavy skillet, grill pan or frypan until very hot Sear the scallops for 30 seconds a side and remove from the pan to cool Take a salad bowl and gently toss the watercress and sunflower sprouts together Top with the sugarsnaps, broad beans and scallops Season with sea salt and black pepper Pour the mandarin olive oil and vinegar over the salad or use plain olive oil with lemon zest and the vinegar Serves 4-6 Note: This dish utilises an Australian Extra Virgin Olive Oil that has been pressed with whole mandarins it is not simply ’flavoured’ oil, so it has a deep and delicious flavour that suits Asian style dishes well. This recipe was kindly donated by Holly Davis ©Food by Holly Davis http://www.foodbyhollydavis.com If you have a favourite recipe you would like to share with us or a twist on the one above, please email it to us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it Click through here to visit our online shop. We deliver Australia wide |