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
Details
Preparation
Step 1
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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