pan fried scallops with coconut carrot salad

Quickly seared scallops with this tasty carrot salad may seem an unusual combination but it really works – don’t let the simplicity fool you – this could be served in a posh eatery – but at home it’s even better.

 

Ingredients

Serves: 1

This recipe comes from top chef Cameron Lawless – he serves it at gourmet catering events and everyone loves it.

 

6  scallops (at room temperature)

1 Tsp sesame oil

1 Tsp butter

Salt and pepper

1 small carrot cut into strips or julienne

1 Tsp ginger

Pinch curry powder

½ cup coconut cream

2 Tbsp chopped spring onion

1 Tsp lime or lemon juice

1 Tsp toasted sesame seeds

 

Directions

In a pan add oil and lightly cook the carrot.  Remove from pan and increase the heat.  When the pan is very hot add the scallops and cook for 30 seconds on one side.  Less if small. Remove the pan from heat and add butter. Back onto heat for 30 seconds and scallops will colour (caramelise).  Stir gently and season with salt and pepper.

For the carrot salad – mix carrot, ginger, curry powder, coconut cream, spring onion, juice and sesame seeds .  Season to taste and top vegetables over scallops then drizzle with extra coconut cream.  Serve with a lime wedge.

 

* Add chilli for heat if desired.  Also very thinly sliced red capsicum for colour can be added.  Freshly chopped coriander can also be added just prior to serving with excellent results.

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