Scallops take only a couple of minutes to sear on a medium heat before they are ready to eat. Match with crispy haloumi, fresh salsa and micro leaves for a seasonal refreshing lunch or light dinner.
Chef: Mark Dronjak Serves: 4. Photo: Jason Burgess
16 scallops, roe on
Lupi Extra Virgin Olive Oil
200gm haloumi cheese
½ cup micro salad greens
½ cup mix of finely diced tomato, red onion, chives and yellow pepper (salsa)
2 tomatoes, seeded and sliced into thin wedges or strips
Cracked pepper & sea salt
Balsamic reduction glaze
1. Season the scallops with a little cracked black pepper, sea salt and olive oil.
2. Cut the haloumi cheese into thin slices, place into a lightly oiled pan on a medium heat and sear on both sides with a little colour. At the same time start cooking the scallops.
3. To cook the scallops, add them to a medium hot pan with a splash of olive oil for one minute each side (depending on size). Do not overcrowd the pan.
4. Serve the cooked scallops on the haloumi cheese with the salsa, micro garden salad garnish, tomato wedges and a few drops of the balsamic glaze.