Sesame Seared Scallops Crème fraîche, Cucumber, Micro Herbs & Carrot Ginger Dressing
GF | DF | SERVES: 4(entrée size) | PREP: 20 mins | COOK: 5 mins
INGREDIENTS
SESAME SCALLOPS
• 16 scallops, removed from the shell
• 1.5 Tbsp grapeseed oil
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp sea salt
• 2 Tbsp grapeseed oil
• 1⁄4 cup sesame seeds (toasted)
• 1⁄2 cup Peko Peko Carrot Ginger Dressing
• 4 Tbsp crème fraîche (use coconut yoghurt or nut cream cheese for DF)
TOPPING
• 16 snow peas, trimmed then julienned finely on an angle
• 2 Lebanese cucumbers, sliced into ribbons with a peeler
• 1⁄2 lime, juiced and zested
• 1 tsp sesame oil
• 1⁄2 tsp salt
TO PREPARE
1. Add all ingredients listed under scallop to a bowl, toss gently and cover until ready to cook.
2. Lay out plates and place one quarter of the Peko Peko Carrot Ginger Dressing in each then top with crème fraîche.
3. Heat a frypan over medium high heat and add the grapeseed oil.
4. Sear the scallops for one minute on each side. You want caramelised outsides and translucent through the centre.
5. Pour sesame seeds on aflat plate then press the warm scallops into the sesame seeds to coat on both sides.
6. Add four scallops to each bowl on top of the dressing and crème fraîche.
7. Toss topping ingredients in a small bowl to combine before adding to the top of each serving.
