Scallop, cucumber and yoghurt salad with smoked almonds

AT A GLANCE

  • Serves 4 people

  • 500 gm scallop meat
  • Finely grated rind and juice of 1 lime (juice reserved for yoghurt)
  • 50 ml extra-virgin olive oil
  • To serve: coriander sprigs
  • 50 gm (1/3 cup) smoked almonds, finely chopped
  •  
  • Chive oil
  • 100 ml extra-virgin olive oil
  • 1/3 cup coarsely chopped chives
  •  
  • Cucumber and yoghurt salad
  • 1 tbsp sumac
  • 70 gm Greek-style yoghurt
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 1 small telegraph cucumber, shaved into ribbons with a vegetable peeler
01   For chive oil, process extra-virgin olive oil and chives in a blender until smooth, season to taste with sea salt and freshly ground white pepper. Makes 100ml.
02   Combine scallops, lime rind and extra-virgin olive oil in a non-reactive bowl, toss gently and stand for 10 minutes.
03   Meanwhile, for cucumber and yoghurt salad, heat a small frying pan over medium heat and toast sumac until fragrant (1-2 minutes). Transfer to a bowl and add yoghurt, olive oil, reserved lime juice and 1 tsp sea salt. Season generously with freshly ground black pepper and stir to combine. Just before serving, add cucumber and toss gently to combine.
04   Heat a frying pan over high heat. Drain scallops, add to pan, and cook, turning once, until caramelised and just cooked (1-2 minutes). Arrange cucumber salad and scallops on plates, top with coriander, drizzle with chive oil, scatter with almonds and serve immediately.

Recipe:

PAUL ZAMMIT, TWISTED FORK

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

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