These delicious and easy scallops from Quay's Peter Gilmore make a great summer entertaining dish.
For the sauce vierge lightly toast the coriander seeds in a dry pan then place them in a mortar and pestle.
Grind the seeds with two pinches of sea salt.
Add the large basil leaves and two tablespoons of oil and bruise well.
Squeeze and add the juice of one lime, a few grinds of black pepper and the rest of the oil.
Allow to infuse for 30 minutes.
Strain the contents through a filter bag or fine sieve.
Discard the solids and keep the oil.
Whisk the oil well and put aside.
Cut the grape tomatoes in half, brush with a little olive oil and place on a baking sheet with silicon paper.
Sprinkle with sea salt and dry the tomatoes in the oven at 120° Celsius for 30 minutes.
Allow the tomatoes to cool and put aside.
Just before serving add the dried tomatoes to the infused oil.
In a small bowl add the creme fraiche and the fine micro planed zest of one lime, a pinch of sea salt and the juice of half a lime.
Mix well. Heat a non stick pan on high on your induction stove.
Brush the sea scallops with olive oil on both sides and season with sea salt.
Sear the scallops in the hot pan for one minute on the first side and 30 seconds on the second side.
Remove the scallops from the pan and allow to rest on a plate.
Place a spoonful of the lime creme fraiche on the centre of each serving plate.
Spread the cream out to form a thick band over the plate.
Place 3 seared scallops on the creme fraiche.
Dress the scallops with the sauce vierge and garnish with baby basil leaves. Serve immediately.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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