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Sea Scallops with Spiced Beetroot and Blue Cheese


Serves 1 to 2

Ingredients

  • 5 large queensland sea scallops roe removed
  • 1 tablespoon palm sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 large beetroot grated
  • 1 pinch of sea salt
  • 2 tablespoons warm water
  • 1 teaspoon de soto spanish sherry vinegar
  • Extra virgin olive oil

Method

Beetroot

  1. Heat palm sugar in a small saucepan untill it begins to caramelise.
  2. Add spices and cook through for one minute.
  3. Mix in grated beetroot and a pinch of salt and cook for several minutes.
  4. Deglaze pan using warm water and De Soto vinegar, then place aside to cool.

Scallops

  1. Heat extra virgin olive oil in a frying pan until it begins smoking.
  2. Add scallops and sprinkle with sea salt.
  3. Once the scallops have begun to brown, turn the pan off and flip each scallop.
  4. Add salt to taste and they are ready to serve.

To Serve

  1. Place beetroot in the centre of a deep dish, arrange scallops around the beetroot.
  2. Sprinkle blue cheese over dish and drizzle with olive oil.
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  • JM92
    January 2009

    It was beautiful and I must say my family loved it as well which is a change when trying to satisfy all. I love scallops anyway but this was a new receipe which tasted so different from any other scallop dish I have made in the past. Keep up the good work and give us more great fish dishes to try.

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