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Ingredients
Method
For the scallops
- 10 MSC scallops, coral removed
- 1 tbsp olive oil
- Pinch of sea salt flakes
For the squash puree
- ½ butternut squash, peeled and finely diced
- Coral or Roe from the scallops
- 1 tbsp olive oil
- Pinch of salt
For the pickled apple
- 1 granny smith apple, peeled, cored and finely diced
- 1 baby cucumber, finely sliced
- Juice of ½ lemon
- 2 tbsp cider vinegar
- 1 tbsp chervil, finely sliced
- 1 tsp honey
- Pinch of salt
For the Dukkah mix
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp black onion seeds
- ½ tsp paprika
- ½ tsp smoked sea salt
- Preheat your oven to 180˚C. Toss the diced squash in oil and season with a pinch of salt. Roast for 25 minutes and then add the scallop coral to the squash for a further 10 minutes. Remove the squash and scallop roe from the oven and blitz in a food processor until smooth. Pass through a sieve and keep warm until you plate up.
- Pickle your apple and cucumber by simply mixing in a small bowl with vinegar, honey and lemon. Add a pinch of salt and some freshly chopped chervil.
- Pre-heat a non-stick frying pan for the scallops and toss the scallops lightly in oil. Then place them into the pan to fry. Don’t move them for the first 2-3 minutes so they form a lovely crust and then turn over to cook the other side for a further 1-2 minutes. Cook for no more than 4-5 minutes so they stay juicy and season with salt. They should be springy to touch and just warm in the centre.
- Plate up your scallops on a spoonful of squash puree with pickled apple and cucumber. Sprinkle the edge of the plate with dukkah for a fun edible sand.