Middle Eastern Seafood with Tahini Tartar and Salsa

Janella

Middle Eastern Seafood with Tahini Tartar and Salsa
Middle Eastern Seafood with Tahini Tartar and Salsa

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tsp white peppercorns

  • 1

    tsp coriander seeds

  • 1

    tsp cumin seeds

  • 2

    tbls lemon infused olive oil, or just plain

  • 2

    garlic cloves

  • 1/2

    tsp sea salt

  • 1

    tbls thyme leaves

  • 1

    lemon, zested

  • 12

    large scallops in the shell

  • 12

    green prawns, peeled and cleaned – tails on

  • Salsa

  • 1

    small cucumber, sliced on the diagonal

  • 1/2

    red onion, sliced

  • 2

    cups coriander leaves

  • 1

    tbls olive oil (preferably lemon infused)

  • 1

    tsp white balsamic vinegar

  • Sea salt and white pepper

  • 1/4

    cup tahini

  • 1

    cup plain yoghurt

  • 1

    lemon, juiced and zested

  • 1

    garlic clove, crushed

  • 1/2

    tsp sea salt

  • 1/2

    tsp white pepper

  • 1

    tbls capers, chopped

  • 1

    tbls dill pickles, chopped

  • Lemon to garnish

Directions

In a mortar and pestle grind the spices then add the oil, garlic and salt. Pound to a smooth paste then add the thyme leaves and zest. Place the scallops and prawns in a bowl and add the spice mix. Stir to coat. Set aside. Make the dressing by whisking together the tahini, yoghurt, juice, zest, garlic and salt. You may need to add a little more juice or some water to thin it out. Then add the capers and gherkins. Set aside. For the salad, toss all the ingredients together. Place seafood on a hot bbq or in a pan on the stove with a little olive oil. Cook only for a minute or so, or until the seafood changes colour. To serve – add about ½ tbls of tartare to the bottom of the scallop shell, then top with one scallop then a prawn. Finish with a teaspoon of salsa. Serves 4-6

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