

Seared Scallops on Israeli Salad Recipe
Delicate scallops on Israeli Salad is nothing short of perfection, try Kimberly Parsons recipe.



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
- Combine all ingredients and season to taste with sea salt and freshly ground black pepper.
For scallops
- 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.
- 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
- 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.
- Place 6 scallops in a circle at the centre of each plate and drizzle some of the butter and sage juices over.
- Serve immediately.