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  • 5 large Queensland sea scallops roe removed

  • 1 tablespoon Palm Sugar

  • 0.25 teaspoon ground Cumin

  • 0.25 teaspoon ground Coriander

  • 0.25 teaspoon ground Nutmeg

  • 0.25 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


  • 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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Posted by JM92Report
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.