Seared Scallop and Prawns on Cucumber Salsa
This was a super simple starter served along side my Salmon with Spicy Orange Glaze. It takes only a couple of minutes to put together and it looks presentable enough to have guest over for dinner. The salsa can be made ahead and chilled until ready to use. I think it's quite difficult to
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Japanese cucumber (peeled & diced)
- 1/2 to mato (diced)
- 1/2 med red/yellow pepper (diced)
- 1 small shallot (finely chopped)
- juice of 1 lime
- 1/4 tsp sugar
- salt and pepper to taste
- cayenne pepper to taste
- 2 large scallops
- 4 large prawns/tiger prawn (peeled and cleaned)
- 2 tbsp oil
- Chopped spring onion to garnish
Instructions
- 1
Place all the ingredients for salsa in a bowl, toss to combined.
- 2
Season with cayenne pepper, salt, and pepper to taste.
- 3
Chill in fridge until ready to use.
- 4
Pat dry prawns and scallops, season generously with salt and pepper.
- 5
Heat pan on med high and add oil.
- 6
When pan is smoking, add scallops and prawns.
- 7
Cook prawn for 1-2 mins each side.
- 8
Allow scallops to sear for 2-3 mins on each side without moving it to get that nice golden brown colour.
- 9
Serve on a bed of prepared salsa, and garnish with some chopped spring onions.