22nd January 2007

Lemon Myrtle Scallops with Citrus Salad

Being Burns Night and Australia Day this week, this recipe takes the produce from Scotland and flavouring from Australia.  A lovely simple light dish, which is important if you're following it with haggis, as we will be doing!  If you don't have lemon myrtle, use the zest of one lime.  It will be a different flavour, but just as nice.

12 scallops
3/4 teaspoon ground lemon myrtle
2 teaspoons butter
1 orange, peeled and segmented
1 pink grapefruit, peeled and segmented
1 lime, peeled and segmented
3 cups baby spinach leaves, washed and drained
2 teaspoons extra virgin olive oil

Trim the scallops of any membrane and dust with lemon myrtle.  Blanch the fruit segments in boiling water for 30 seconds, drain and toss with the baby spinach leaves and olive oil.  Melt butter in a pan, and when it just starts to foam, add the scallops and cook for 2 minutes each side (depending on size - they want to be rare in the middle).  Divide the salad evenly amongst plates then top with seared scallops and a delicate grind of black pepper.

Serves 4 as a starter.