2019 KEEN HOME COOK WINNER: JAMES HOOPER

PART OF THE CIRCULON CHALLENGE 2019.

Seared Scallops with Cucumber Salad

"This is a romantic meal for two, tasting special but relatively easy to cook. The starter tastes fresh with the cucumber salad."

Ingredients

  • 6 king scallops

  • 1 tbsp olive oil

  • 1 cucumber

  • 1 tsp sea salt

  • 1 tsp lemon juice

  • Pinch of curry powder

  • 2 tbsp Greek yogurt

  • Squeeze of lemon and drizzle of extra virgin olive oil to serve

Method

  1. For the salad, peel the cucumber, cut in half lengthways, scoop out the seeds with a teaspoon and then slice thinly.

  2. Put in a sieve over a bowl and sprinkle with the sea salt.

  3. Leave for 25 minutes and then rinse thoroughly.

  4. Pat dry and put in a small bowl.

  5. Add the lemon juice, the curry powder, the yogurt and a good pinch of ground black pepper. Mix well.

  6. Pat the scallops dry and season.

  7. Heat a heavy-based pan and add the oil.

  8. Once hot, fry the scallops for 90 seconds on each side.

  9. To serve, arrange the cucumber salad in a circle on a plate and put the scallop in the centre. Squeeze over a little lemon juice and drizzle a little extra-virgin olive oil.

  10. Finally, grind over a little black pepper.

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