
Warm scallop and prawn salad with hazelnut butter
( SERVES 4 )

Photo by Babiche Martens
For the salad, 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!
For the butter
50 g | Butter, softened |
1 | Garlic clove |
1 Tbsp | Fresh ginger, grated |
1 Tbsp | Chopped dill |
¼ cup | Hazelnuts, roughly chopped |
For the salad
16 | Scallops |
12 large | Prawns |
1 Tbsp | Lime zest |
1 | Lime, use the juce only |
1 cup | Fennel, finely shredded |
1 cup | Honeydew melon, sliced |
¼ cup | Chopped dill |
1 sprinkle | Hazelnuts, extra to garnish |
4 | Lime wedges, to serve |
Directions
- 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.
- Place the fennel, melon and dill on a platter, top with warm seafood and drizzle over the butter from the pan.
- Serve warm with extra hazelnuts and lime wedges.
For a smart dinner follow this with
http://www.bite.co.nz/recipe/17173/Warm-scallop-and-prawn-salad-with-hazelnut-butter/
Comments
Join the conversation