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Middle Eastern Seafood with Tahini Tartar and Salsa



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  • 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



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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