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  • 10 scallops without roe

  • 1 tsp cumin

  • ½ tsp ground coriander

  • ½ tsp tumeric

  • 2 tsp of ginger and garlic paste

  • Salt and pepper

  • Good glug of olive oil

  • Green pawpaw salad

  • 1 cumcumber, skinned and thinly sliced

  • ¼ green pawpaw, skinned, deseeded and thinly sliced

  • Juice of ½ lemon

  • 2 tbs of finely chopped red onion

  • Freshly cracked pepper & salt

  • 2 sprigs of coriander leaves, finely chopped

  • Good glug of Olive oil

  • 2-3 tsp sugar


  • 1.

    Massage all the spices, paste and oil onto the scallops and marinate in the fridge for 20mins.

  • 2.

    While the scallops are marinating, prepare the salad. Combine all the salad ingredients.

  • 3.

    Heat a large pan and add olive oil. When the pan is hot, add the scallops. They should cook about 10-15secs on each side. Don’t overcook the scallops as they will become stringy.

  • 4.

    Serve the scallops with salad on the side.

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