This recipe is courtesy of Tina's Restaurant in Dundee. Serves four.
Ingredients:
- 8 large scallops
- 8 asparagus, thinly shaved
- 1/2 cup fresh peas, if frozen, defrosted
- 4 radishes, thinly sliced
- 1 cup mixed herbs (parsley leaves, mint leaves, tarragon leaves, chive tips)
- 1 orange, juiced
- 1 Lemon, juiced
- Good olive oil
- Salt, to taste
- 4 large carrots, peeled, cooked until very soft in salted water
- 3/4 cup roasted cashews
- 1 teaspoon fresh Madras curry powder
- 1 lemon, juiced
Instructions:
- Pat scallops with a towel and season with salt.
- In a bowl, combine your orange and lemon juices and a pinch of salt. Whisk in your olive oil to a dressing like consistency. Taste for seasoning. Set aside.
- In a blender, combine cooked carrots, curry powder, cashews and lemon juice. Puree until very smooth adding olive oil to achieve a velvety texture. Salt to taste.
- In a large saute pan, heat 1/4 cup olive oil until it ripples. Sear scallops over medium-high heat about 3 to 3 1/2 minutes, flip and sear the other side, for medium rare.
- Warm the carrot cashew puree gently in a pan.
- Toss all of your salad ingredients in a bowl. Taste for salt.
- On 4 plates divide puree in the center, place scallops on top and mound the spring salad tightly next to the scallops.
