Scallops with Salad

Ingredients

• 8 scallops (released shellfish meat)
• juice of one lemon
• 1 cm ginger
• 1 lemongrass stalk
• Salt
• oil
• 20 red and yellow cocktail tomatoes
• 4 salad leaves
• 2 Spring Onions
• 2 lemons (juice)
• 4 tbsp olive oil
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander leaves
• Salt
• ground pepper

Instructions

1. 1.

   Drizzle scallops with lemon juice. Peel and finely chop ginger. Finely slice only the pale interior of the lemongrass stalk and add to the scallops, mix.

2. 2.

   Heat oil in a pan and sear scallops for about 1–2 minutes per side, season with salt. Plate with the tomato salad using the sauce.

3. 3.

   Wash tomatoes and halve them. Slice salad leaves into strips, wash spring onions, trim and cut into rings. Mix lemon juice with salt, pepper and oil, then combine with remaining salad ingredients.