Seared Scallops on Israeli Salad Recipe


Delicate scallops on Israeli Salad is nothing short of perfection, try Kimberly Parsons recipe.
Cook Time: 20 minutes

Difficulty: Medium
Serves: 2-3 people

INGREDIENTS

For Israeli salad
2 vine-ripened tomatoes, seeds removed & finely chopped
2 cucumbers, finely chopped
½ onion, finely chopped
1 red pepper, finely chopped
2 tbsp extra-virgin olive oil
Juice of 1 lemon
Sea salt & freshly cracked black pepper
1 tbsp sunflower oil
100 g rocket leaves

For scallops
24 scallops, roe attached
80 g unsalted butter, chopped
10 sage leaves

METHOD

For Israeli salad

  1. Combine all ingredients and season to taste with sea salt and freshly ground black pepper.

For scallops

  1. Heat sunflower oil in a non-stick frying pan over high heat. Add scallops and cook for 30 seconds each side or until golden and cooked through.
  2. Add butter and sage to the pan and cook for another minute or until butter melts, but be careful not to let the butter burn.

To serve

  1. To serve, scatter washed rocket leaves over each plate then scatter Israeli salad over the top of the rocket, making a bed for the scallops to be placed.
  2. Place 6 scallops in a circle at the centre of each plate and drizzle some of the butter and sage juices over.
  3. Serve immediately.

Kimberly Parsons

Melbourne-born, chef and author of ‘The Yoga Kitchen‘, Kimberly Parsons is the CEO and founder of 'Retreat Cafe' - a healthy concept cafe - based in London.

http://retreatcafe.com