May 2011 - Seared scallops with tomato and coriander salsa

Serves 4

Ingredients:

2 tbsp extra virgin olive oil

4 ripe tomatoes, de-seeded and cut into strips

4 spring onions, finely chopped

2 cm piece of root ginger, peeled and grated

Finely grated zest and juice of 1 lime

1/2 a bunch of coriander, chopped, plus extra leaves to garnish

Drizzle of olive oil

12 large fresh scallops, roe removed

Method:

Heat the olive oil in a medium / large frying pan over a medium heat. Add the tomatoes and spring onions and cook for about two minutes for them to soften.

Add the ginger, lime zest, lime juice and coriander and season with salt and pepper. Remove from the heat. Season one side of the scallops with salt and pepper.

Heat a separate large frying pan over a high heat and once it is very hot, add a tablespoon of the olive oil.

Place the scallops, seasoned side down, and cook for 1-2 minutes until they are golden underneath. Turn over, season and cook for a further 1-2 minutes until golden.

Remove from the pan and serve three cooked scallops per person with the salsa and some extra coriander leaves.