Pan Fried Scallop and Grapefruit Salad

This dish is deliciously light and fresh. It is the ideal plate for a starter or light lunch on a warm day. Packed with fruit and herbs it is a really vibrant mix.

Ingredients:

Pack of Scallops

Olive Oil

Half a Celery Stick or Cucumber

1 Shallot

1 Garlic Clove

1 Grapefruit

Small bunch of Fresh Mint

Small bunch Fresh Coriander

Juice of 1 large Lemon

1 Chilli, deseeded

Sprinkle of Sesame Seeds

Seasoning to taste

Method:

Begin by carefully mixing sliced rings of shallot and chilli in a bowl with peels of celery or cucumber, the juice of the half the lemon, 3 tablespoons of olive oil and the crushed garlic clove. Do this delicately to avoid breaking the shallot and chilli slices.

Set aside and begin slicing the grapefruit. Slice the top and bottom of the fruit with a sharp knife, then carefully peel the skin away from the flesh, using the knife to help you. Once peeled, slice into small cubes, roughly the same size as your scallops. Be sure not to lose any of the juice oozing from the fruit.

Now drizzle olive oil onto a griddle pan over a medium heat and allow the oil to begin sizzling. Then carefully place your scallops onto the pan and allow to cook for a minute on each side, adding seasoning to taste. You are looking to brown the tops and tips of each scallop, whilst keeping the middle soft and flakey.

Once you're happy with scallops remove from the heat.

Spread your mixture over an open bowl and then scatter the pieces of grapefruit on top. Lay the scallops onto the mixture and squeeze the other half of the lemon generously across the dish. As a final garnish, sprinkle over the chopped fresh herbs and sesame seeds.

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