Middle Eastern Seafood with Tahini Tartar and Salsa

By vegar

Janella

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

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