Seared Scallops with Almond Crumbs and Hummus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use Lebanese bread or naan for the crumbs. This serves 6 as a starter or two as a main course. Adapted from Greg & Lucy Malouf?s gorgeous book Saha. Ingredients:
2 tbsp olive oil |
2 ounces (stale) bread, torn |
4 1/2 ounces slivered almonds, blanched |
3 cloves garlic, chopped |
1 ounce sesame seeds, toasted |
1 tbsp shallot, sliced |
1 clove garlic, sliced |
1/2 tsp honey |
2 tbsp fresh lemon juice |
2 tbsp water |
1/2 cup olive oil |
2 g (2 sprigs) thyme |
2 tbsp olive oil |
3/4 lb scallops |
7 ounces hummus |
1 cup arugula leaves |
2 cups watercress, leaves picked |
Directions:
1. To make crumbs. Heat oil in a small frying pan over medium high heat. Add almonds, bread and garlic and cook stirring frequently until every thing is dark golden in colour. Drain on paper towel and allow to cool. Process in a food processor until mixture resembles fine breadcrumbs. Stir through sesame seed and season well.
2. For dressing combine all ingredients in a jar with a lid and shake to combine. Season well and allow to stand for at least 10mins before using.
3. For the scallops, remove from shells, wash shells thoroughly and dry. Divide shells between 6 dinner plates and place a dollup of hummus in each shell.
4. Heat oil in a small frying pan over a high heat until oil is very hot and smoking. Add scallops and cook for 45 seconds or until seared. Turn and cook the other side for approx 30seconds or until cooked to your liking. Place a scallop atop each hummus dollup and sprinkle generously with crumbs. You may not need to use all of the crumbs.
5. Combine arugula and watercress in a bowl and pour over enough dressing to lightly coat the leaves. Keep the remaining dressing for another use. Place a mound of salad on each plate beside the scallops and serve immediately.
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