In this seafood salad recipe, the roe of the scallop not only adds a beautiful vibrant colour to the dish but the sweet subtle flavour that makes this luxurious seafood a treat. Large juicy prawns provide extra texture to pair with the sharp crispness of the fennel and soft honeydew melon. Drizzle over aromatic butter and dill, and top with a hazelnut crunch. Delish!
WARM SCALLOP & PRAWN SALAD WITH HAZELNUT BUTTER RECIPE
Serves 4
Butter
50g butter, softened
1 clove garlic
1 Tbsp grated fresh ginger
1 Tbsp chopped dill
1/4 cup roughly chopped hazelnuts
Salad
16 scallops
12 large prawns
2 cloves garlic, sliced
1 Tbsp lime zest
Juice from 1 lime
Salt and freshly ground pepper to taste
1 cup finely shredded fennel
1 cup sliced honeydew melon
1/4 cup chopped dill
Extra hazelnuts to garnish
Wedges of lime to serve
1. Combine the butter, garlic, ginger, dill and hazelnuts in a small bowl. Place this butter in a frying pan and heat to sizzling. Fry the garlic for 1 minute then add the scallops and prawns and fry until just cooked through. Stir through the zest and lime juice.
2. Place the fennel, melon and dill on a platter, top with warm seafood and drizzle over the butter from the pan.
3. Serve warm with extra hazelnuts and lime wedges.
