

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
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6 king scallops
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1 tbsp olive oil
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1 cucumber
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1 tsp sea salt
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1 tsp lemon juice
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Pinch of curry powder
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2 tbsp Greek yogurt
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Squeeze of lemon and drizzle of extra virgin olive oil to serve
Method
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For the salad, peel the cucumber, cut in half lengthways, scoop out the seeds with a teaspoon and then slice thinly.
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Put in a sieve over a bowl and sprinkle with the sea salt.
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Leave for 25 minutes and then rinse thoroughly.
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Pat dry and put in a small bowl.
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Add the lemon juice, the curry powder, the yogurt and a good pinch of ground black pepper. Mix well.
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Pat the scallops dry and season.
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Heat a heavy-based pan and add the oil.
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Once hot, fry the scallops for 90 seconds on each side.
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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.
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Finally, grind over a little black pepper.